This has got to be the ultimate steak sandwich: mustardy mayo, fresh, peppery watercress and sweet, buttery onions with the tenderest of flat iron steaks, all sitting comfortably in a chargrilled ciabatta.
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Here's how you do it
First, make the caramelised onions by slicing them thinly and frying them on a medium heat with the butter, oil and thyme. Leave to caramelise gently for 10 minutes.
Put a griddle pan on to a high heat. Slice the ciabatta in half lengthways, then drizzle the soft sides with oil. Place on the griddle pan, soft side down, to lightly toast.
Mix together the mustard with the mayonnaise.
Put a frying pan on to a high heat with the oil.
Season the steaks with salt and pepper, on both sides.
Fry the steaks for 2-3 mins on each side, adding the butter half way through to baste the meat.
Remove the steaks from the pan and rest for 5 mins, covered in foil. Slice just before serving.
Assemble the sandwich by spreading the mustard mayo on one side, followed by the onions, then arrange the beef slices and the watercress. Place the other half of the ciabatta on top and cut in half to serve.
2 Flat Iron Steaks, taken out of fridge an hour before cooking