Ingredients
- 5 tbsp red wine
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp light muscovado sugar
- 450g minute or sandwich steak, cut into strips
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 4 thick slices of bread (choose Dad’s favourite, either white or brown)
- 50g garlic butter
- watercress, to serve
Method
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Mix the wine, soy sauce, mustard and sugar in a big bowl. Toss in the steak strips, season well with pepper and leave to sit and soak while you get everything else ready.
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Pour the oil into a large frying pan and heat it up over a medium heat for a minute or so. Tip in the onion slices, turn the heat up to very high and cook for 3-4 minutes, stirring often to get the onions really golden brown. Take the onions out and keep them warm.
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Lift the steak strips out of the marinade with a slotted spoon and stir fry them in the onion pan over a very high heat for 30 seconds (do it in two batches if it’s easier). Pour in the marinade from the bowl and boil for a few seconds until it sticks to the meat but is still juicy. Season with salt and pepper and keep warm.
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Toast the bread and then spread with the garlic butter and cut each slice in half. Overlap two pieces of toast on each plate, top with a spoonful of onions, then the steak and more onions. Put a little pile of watercress on each plate and serve straightaway.