Take your work lunches to the next level with James Martin's take on a steak sandwich.


  • 4 onions, peeled and sliced

  • 2 tbsp brown sugar

  • Few sprigs of thyme

  • 1 clove of garlic, crushed

  • 200ml beer

  • 1kg steak onglet

  • 1 tbsp Dijon grainy mustard

  • 1 baguette

  • 25ml olive oil

  • 2 cloves garlic for bread

  • Small bunch of parsley


  • 1.

    Fry the onions in olive oil until charred and golden. Add the sugar and garlic and fry for 10 minutes. Add a knob of butter and season. After 10 minutes, add beer and reduce down. Add thyme, then gently simmer.

  • 2.

    Place the steaks onto a very hot griddle or pan and seal for 3-4 minutes on each side.

  • 3.

    Rest for 3-4 minutes, then slice against the grain.

  • 4.

    Cut the baguette in ½ and drizzle with olive oil. Place onto a griddle or pan and char. Rub with the garlic and spoon over the onions, mustard sprinkle the parsley and lay the sliced meat on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 923kj
  • Fat Total 47g
  • Saturated Fat 18g
  • Protein 60g
  • Carbohydrate 58g
  • Sugar 13g
  • Sodium 595mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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