I’m going to be bold and say this was one of the most enjoyable sandwiches I’ve had in a very long time. It’s all about the miso and butter glazed onions. I got the idea from @bboxfood and my goodness they are amazing! Make sure you cook them low and slow so they really caramelised.
1 medium onion - finely sliced
1 teaspoon butter
1 teaspoon white miso paste - @misotasty
500g Bavette Steak
350g Ciabatta bread or rolls
2 handfuls of rocket
1 tablespoons Mayo
2 teaspoons English mustard
Sauté the onions on a low heat in oil until golden and sweet. Add the miso paste and butter and cook until dissolved - for a few minutes. Remove from the pan and set aside. Wipe the pan clean with kitchen towel. Place back in the heat until nearly smoking. Season the steak and drizzle in oil. Cook on the heat for roughly 3 minutes on each side (for rare) leave to rest in the pan for 10 minutes, turning once.
Carve and load up. Add Mayo to the bottom, followed by a handful of rocket. Add the steak, top with the onions, add mustard to the top and enjoy!