Plant-Based Steak Sandwich

Method

1. Pre-heat your oven to 180.C and fire up the BBQ (if you’re using it).
2. Place the onions in the middle of a sheet of tin foil, drizzle with the balsamic and olive oil. Season with sea salt and black pepper. Fold the foil up to make a parcel. Roast the onions for 20mins, then open the foil and roast for a further ten mins.
3. Whilst the onions are cooking, mix the tarragon, mayo and mustard together.  This is your tarragon mayo.
4. To cook the steaks, make sure your BBQ is nice and hot. Find an area of the grill that isn’t over a direct heat source, drizzle the steaks with a little oil, season well with sea salt and BBQ for around 12 mins turning regularly. Move them around the BBQ until you find a spot that isn’t crazy hot, but will cook them nice and steadily.
5. While the steaks are cooking, slice the ciabatta in half, drizzle with olive oil and toast on the BBQ until lightly charred.
6. Remove the onions from the oven, place to one side.
7. Once the steaks are cooked, you’re ready to serve. Slice the steaks into 6. Dollop the tarragon mayo onto the bottom slice of ciabatta, top with the rocket, then the sliced steak, season with a pinch of sea salt, top the steak with the roast onions, spread a little more mayo on the top piece of ciabatta. You’re ready to devour!