Take your work lunches to the next level with James Martin's take on a steak sandwich.
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.
Place the steaks onto a very hot griddle or pan and seal for 3-4 minutes on each side.
Rest for 3-4 minutes, then slice against the grain.
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 analysis per serving (4 servings)
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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