Next-level steak & onion sandwich

Instructions

• Remove the steak from the fridge and let it come to room temperature, pick over the rosemary leaves, then cover it with parchment paper and bash it with the base of a pan to tenderize and make it all roughly the same thickness. Meanwhile, peel the onions, also removing the first layer of flesh (reserve this for a soup or stew), then slice into 3/4-inch thick rounds. Put the bay leaves, butter, a lug of oil, and the sugar into a large non-stick frying pan on medium heat. Once the butter has melted, place the onions into the pan in a single layer, season with sea salt and black pepper, and cook for 5 minutes. Pour in the vinegar, pop the lid on, reduce the heat to low, and cook for around 35 minutes, or until beautifully golden and caramelized on the bottom only, adding splashes of water to loosen if needed.

• Meanwhile, pop the ciabatta in the oven, turn to 225F, and leave to warm through. Season the steak all over with salt and pepper. Place a large non-stick heavy- bottomed frying pan on a high heat. Once screaming hot, drizzle the steak with olive oil, then put it into the pan and cook for 3 minutes on each side for medium, or to your liking. Remove to a plate, rest for 1 minute, then slice 1/2 inch thick and toss through its own resting juices with a drizzle of extra virgin olive oil.

• Cut the warm ciabatta in half and rub the inside of each half in the steak’s resting juices, then spread on some mustard if you like. On the bottom half of the ciabatta, layer over the caramelized onions, the steak, and pinches of lemon-dressed watercress. Pop the other ciabatta half on top, press down lightly, carve into decent chunks, and get involved.