Bavette steak sandwich with sticky harissa onions

Instructions

1. Step 1

   Season the steak liberally with salt and pepper all over. Leave to come to room temperature before cooking it

2. Step 2

   While the steak comes up to temperature, place a small frying pan over a medium heat with a dash of oil. Once hot, add the onions and cook for about 5 minutes, until soft but without colour. Stir in the harissa, cook for 1 more minute, stirring to prevent sticking

3. Step 3

   Add the sugar, vinegar and water, then simmer until the liquid has dissolved and you’re left with a sweet and sour sticky jam. Taste and season with salt and pepper, or more sugar and vinegar if you think it needs it

4. Step 4

   Place a large non-stick frying pan over a high heat and once the pan is smoking, add a drizzle of oil along with the steak. Cook on each side for 1–2 minutes depending on the thickness of the steak. Leave to rest for 5 minutes before carving

5. Step 5

   While the steak rests, slice the ciabatta bun lengthways and place cut-side down in the frying pan to soak up the juices. Toast for a minute until crisp and golden

6. Step 6

   Liberally spread the mayonnaise on both sides of the bun and scatter over a handful of rocket. Finely slice the steak against the grain and add it to the sandwich with a sprinkle of flaky sea salt. Spoon over the warm onions and top with the bun lid. Enjoy!