Preheat the oven to 110°C/90°C fan/gas ¼ Add the butter, a tablespoon of oil and the sugar into a large non-stick frying pan on a medium heat. Add the onions and cook for 5 minutes.
Pour in the vinegar and cover with a lid. Reduce the heat to low and cook for around 35 minutes until the bottom is golden and caramelised.
Whilst the onions are caramelising warm the ciabatta in the oven.
Season the steak with sea salt and black pepper and place a large non-stick frying pan on a high heat. Drizzle the steak with a tablespoon of olive oil and cook for 3-5 minutes on each side depending on preference. Remove and allow to rest for 1 minute before cutting into thick slices. Set the remaining juices aside.
Cut the warm ciabatta in half and gently press the inside of each half in the steak resting juices. Spread over the Peppered Steak Sauce, then add the caramelised onions, followed by the steak and watercress.
Makes: 1 Prep: 5 minutes Cook: 45 minutes
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