Name: Steak sandwich with braised onions
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 125g beef scotch fillet steaks; 440 millilitre can stout; 2 medium brown onions (300g), cut into thin rings; 40 gram baby spinach leaves; 2 large tomatoes (440g), sliced thinly; 8 thick slices of sourdough bread (320g), toasted (or any other dense bread)

Ingredients

4 x 125g beef scotch fillet steaks

440 millilitre can stout

2 medium brown onions (300g), cut into thin rings

40 gram baby spinach leaves

2 large tomatoes (440g), sliced thinly

8 thick slices of sourdough bread (320g), toasted (or any other dense bread)

Method

1.Combine steaks and stout in large shallow dish; stand 10 minutes.

2.Drain steaks; reserve ½ cup liquid. Cook steaks in heated oiled large frying pan. Remove from pan; cover to keep warm.

3.Add onion to same pan; cook, stirring, about 5 minutes or until browned. Add reserved liquid; bring to the boil. Cook, stirring, about 3 minutes or until liquid has reduced slightly.

4.Sandwich steak, onion, spinach and tomato between toast.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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