Take the golden onions and anchovies of a classic French pissaladiere tart,add them to a steak sandwich,and you have a satisfying meal you can grab with two hands.
4 tbsp extra virgin olive oil
2 brown onions,thinly sliced
1 tbsp brown sugar
¼ cup white wine vinegar
2 sprigs thyme
4 thin sirloin/scotch fillet steaks
1 large ciabatta
60g unsalted butter,softened
60g tomato paste
12 anchovies,finely chopped
⅓ cup pitted black olives,chopped
1 cup watercress leaves,to serve
Heat 2 tablespoons oil in a large non-stick frying pan over medium heat. Add the onion and season with salt and pepper. Cook,stirring occasionally,for 8 minutes. Add the sugar,vinegar and thyme,reduce heat to low and cook for 5 minutes,or until soft and caramelised. Set aside.
Wipe out the pan. Rub the steaks with the remaining oil,and season with salt and pepper. Return the pan to high heat. In two batches,add the steaks and cook for 3 minutes each side for medium. Set aside to rest.
Cut the ciabatta in half lengthwise and toast or lightly chargrill.
Mix the butter,tomato paste and anchovies together in a small bowl. Spread the flavoured butter over the bread while it’s hot and cut into 4. Top with olives and steaks,and serve with onion and watercress.
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