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Serves: 2
Preparation time: 10 minutes
Cooking time: Under 10 minutes
Ingredients:
2 lean thin cut beef steaks
15ml/1tbsp rapeseed or olive oil
1 small onion, peeled and sliced
15ml/1tbsp fresh thyme leaves
Salt and freshly milled black pepper
30ml/2tbsp Dijon or wholegrain mustard
45ml/3tbsp light or reduced calorie mayonnaise
4 slices Ciabatta bread
50g-75g/2-3oz vintage Cheddar cheese, sliced
30ml/2tbsp prepared onion chutney
Rocket leaves, to garnish
Method
- Heat the half the oil in a non-stick frying or griddle pan. Add the onion and thyme and cook over a low heat for 3-4 minutes until the onions are soft. Transfer to a small bowl and set aside.
- Season the beef and cook for 1-2 minutes on each side until brown and set aside.
- In a small bowl mix the mustard and mayonnaise together and spread over two bread slices. Top with the cheese and cook under a preheated grill for 1-2 minutes until the cheese has melted.
- Add the chutney, rocket leaves, steaks and onions then sandwich together.
- Serve with chunky chips and a side salad.