Steak sandwich with beet salad

Name: steak sandwich with beet salad
Cook time: 25 min
Total time: 27 min
Yield: 4
Ingredients: 320 g steak; 300 g Red onion; 40 g unsalted butter; 1 baguette white; 80 g Cheddar Tophat 48 piece; 3 el mustard; 2 el traditional olive oil; 1 el water; 75 g arugula; 400 g grated beetroot

Steak sandwich with red onion, steak, cheddar, mustard and baguette with a salad of arugula and beetroot.

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

Let the steak come to room temperature.
Cut the onions into half rings. Heat half of the butter in a frying pan and fry the onion for 12 min. On medium heat. Change regularly. Take out of the pan.
Heat the rest of the butter in the same pan and fry the steak for 4 minutes on a high heat. Turn halfway. Turn off the heat.
Remove the steak from the pan and leave on a plate for 5 minutes under aluminum foil. Cut into slices and season with pepper and salt.
Meanwhile, heat the oven grill. Cut the baguette through the middle and grate the cheddar.
Beat the mustard with the oil and water to a dressing.
Spoon the dressing and the rocket through the beetroot. Season with pepper and salt.
Cover the bottom half of the baguette with the fried onion, the slices of steak and the cheddar.
Grill both the filled and the uninvested half of the baguette for approx. 2 minutes in the middle of the oven until the cheese melts.
Take out of the oven, spread the top half of the baguette with the rest of the mustard.
Cover the bottom half of the bread with the rest of the arugula, cover with the top half and cut into equal pieces.
Serve directly with the beet salad next to it.