Use rump steak if you prefer,add mushrooms,or even a fried egg.
600g eye fillet steak
4 tbsp olive oil,plus extra for brushing
2 red onions,thinly sliced
8 thick slices sourdough bread
150g baby spinach leaves
Salt and pepper
Good-quality chutney or relish
Thinly slice steak into eight pieces. Set aside. Heat oil in a pan and cook onion until softened. Lower heat and continue to cook for about 10 minutes,until onion starts to colour and get crunchy around the edges.
Brush sourdough with a little oil and cook on a hot grill plate for a few minutes either side,or toast the bread. Wilt spinach for a few minutes in a small non-stick pan. Cook steak in a very hot pan with a little oil for about 30 seconds either side. Season with salt and pepper and set aside,keeping warm.
Pile wilted spinach on a slice of toast,top with two slices of steak and lashings of onions. Dollop with good-quality chutney and top with a second slice of toast.
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