Ingredients

• 6 oz chunky sirloin steak
• rustic fresh baguette
• handful of fresh rocket leaves
• 1 beef tomato
• red onion
• 1 tsp of brown sugar
• splash of balsamic vinegar

mustard mayo

• 2 egg yolks
• glug of sunflower oil (150ml)
• glug of olive oil (150ml)
• small clove of garlic
• 1 tsp of white wine vinegar
• generous pinch of salt and pepper
• dollop of wholegrain mustard
  
  

Recipe

heat up a cast iron griddle pan on the hob if you have one.
crush the clove of garlic and place into a bowl or food processor with egg yolks, white wine vinegar, salt and pepper.
drizzle in the oils very slowly, a drop at a time to start, (at room temperature) as you whisk/blend furiously all the time. Do not pour too quickly otherwise the mayonnaise will split. Take your time.
spoon in the mustard once the mayonnaise is the correct consistency. And check for seasoning. Leave to one side for later.
peel and slice the red onion and fry off in a tiny shot of oil for at least 5 minutes before adding the sugar and balsamic vinegar.
soften the onions for another 5 minutes so they are sweet and sticky.
season the steak with salt and pepper then cook for a couple of minutes on each side in a mega hot pan.
remove the steak when cooked to your preference and place on a plate over the hot pan to stay slightly warm and to rest.
wash and slice the rocket and tomato and slice into the fresh baguette.
smear the bread with mustard mayo then layer the salad on top.
slice the rested steak quite finely and stuff loads into the baguette.
top with some of the sticky onions and serve immediately

serves 1 with plenty of spare mayo for the fridge.