Ultimate Steak Sanga

Ingredients:

4 slices Venerdi Pure Foodie Paleo Super Seeded Bread, toasted under the grill
1 tomato, thickly sliced
2 handfuls of baby rocket
2 tbsp Dijon or American mustard
1/2 cup GOOD FAT Mayo or Aioli, to serve
Sea salt and cracked pepper, to season

Caramelised Onion
2 brown onions, peeled and finely sliced
2 tbsp grass-fed butter
1 tbsp coconut sugar
1 tsp coconut-based balsamic vinegar

Steak
300 g thin grilling beef steak
1 tbsp extra virgin olive oil, plus extra to drizzle

Method:

1. Get started on the caramelized onion by melting the butter in a frying pan over medium-low heat. Add the onions and stir to coat in butter. Place a lid on the pan and leave for 20 minutes, stirring once or twice. Remove the lid then cook for a further 20 minutes, stirring every now and then, until the onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.
2. For the beef, remove it from the fridge and season it generously with salt and cracked pepper.  Set it aside for 10 minutes at room temp. Heat the olive oil in a large frying pan over high heat and cook to your liking, my tip is to go with medium rare.  Remove from the heat and allow it to rest under foil and then slice thinly against the grain.
3. This is a good time to toast your slices of bread. Line a large baking tray with baking paper and place your pieces of bread on top of it. Place under the grill in the oven and toast both sides to your liking.  To bring it all together, spread two pieces generously with mayo or aioli, then top with rocket, then tomato slices, beef, caramelized onion, then finally spread the top piece of bread with mustard then place on top.
4. Slice and enjoy!