Cooking Instructions
1.
Preheat your barbecue to medium – the coals should be white.
2.
Heat the
butter (15 g)
in a frying pan over a medium heat, add the
onion (1)
and a pinch of salt, then add the picked
thyme leaves (4 sprigs)
. Cook for 10-15 minutes, stirring, until soft and caramelised. Set aside.
3.
Remove the
steaks (2)
from the fridge 30 minutes before cooking to allow them to come up to room temperature. Rub the
oil (1 tbsp)
over the steaks and season generously with
sea salt (to taste)
when ready to cook.
4.
Place the steaks on to the hot barbecue and cook for 2-3 minutes on each side, then set aside to rest for 3-4 minutes. Alternatively, cook for the same time in a frying or griddle pan over a medium heat.
5.
Warm the
ciabatta rolls (4)
as per the pack instructions. Slice each in half and spread ½ tbsp
truffle mayo (30 g)
over the top halves and ½ tbsp
tomato chutney (40 g)
over the bases. Slice the steaks thinly and divide between the rolls, top with the caramelised onions and a generous handful of
watercress (1 pack)
to serve.