The steak sandwich I made was simple but tasty and as Janelle says "It's all about the quality of the steak and simplicity of the filling". I even learned something new that made my bread even more appealing, by buttering the outside of the toasted bread with Dijon mustard and butter then pan frying it lightly....very nice!
So you can just about add anything you want to your steak sandwich, I just wanted to share the wonderful onion jam that I came across (Don't tell B, but I was going to give Mr B some in a nice jar for his Birthday if we don't eat it all before then!)
Red onion jam page 99 Janelle Bloom - Fab Food for Family and Friends
1kg (5 medium) red onions, halved, thinly sliced
2 tablespoons olive oil
1/2 cup brown sugar
2 tablespoons redcurrant jelly
1/4 cup red wine vinegar
Heat the oil in a large, deep frying pan over medium heat. Add the onions and a good pinch of salt and stir until well coated. Add the sugar and redcurrant jelly and cook for 10 minutes, or until onions are caramelised.
Stir in the vinegar and bring to the boil, then boil gently for 10-15 minutes or until jam thickens.
If you want to give the jam as a present or just keep in the fridge yourself, spoon hot jam into a hot, sterilised jar. Seal and set aside to cool.
Red onion jam will keep in fridge for 6 months. Always use a clean, dry spoon to remove jam from jar so as not to contaminate the contents.
I used some nice sourdough for the bread of my steak sandwich, but you could use almost anything you want.
Enjoy M x