Steak roll with rocket and caramelised onions

Recipe from: 1 November 2011

Ingredients 16
Servings 1
Minutes 00:15


Serving Change
  • For the steak:
  • 300
    steak of your choice
  • Juice of half a lemon
  • 2
    smoked paprika
  • 10
    coriander seeds
  • 8
    black peppercorns
  • Salt to taste
  • For the caramelised onions:
  • 50
  • 1
    olive oil
  • 10
  • 2
    large white onions
  • For the roll:
  • Fresh ciabatta bread for 2
  • Butter
  • 30
    rocket leaves


Slice the onions into medium thin rings.
Place the onions into a small pot and add the water, bring to the boil and cook until the onions are soft.
In a pot or small pan, melt the butter and olive oil together, drain the onions and scoop them into the pan.
Keeping the heat to a medium, cook the onions until brown and caramelly - a good 15 to 20 minutes.
When the onions are almost done, place a grill pan on the stove to heat until hot.
Crack the coriander and black peppercorns using a pestle and mortar or the flat side of a large knife.
Mix with the smoked paprika and salt.
Roll the steak in this spice mix and drizzle over a small amount of olive oil.
Place the steak in the griddle pan - it should sizzle nicely.

Remove the onions from the stove.
Slice the ciabatta in two and butter both or one side.
Wash the rocket and place it on the top side of the roll.
Turn the steak after 5 minutes, cooking time depends on the thickness of the steak, your best judgement is by how soft the middle of the steak is to your touch, the firmer the meat becomes, the more well done it will be cooked.

Once the steak is done, squeeze the lemon over the pan, and remove the steak,
Cut the steak into slices and season again to taste, place the slices on the roll, top with the caramelised onions and the juice remaining in the griddle pan.

Serve hot and eat immediately.

Reprinted with permission of How to cook and Elephant.
To visit How to cook an elephant’s blog, click here.



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