Open Steak Sandwich with Balsamic Onions and Chips

Thinly slice the red onions, finely chop the garlic and parsley, cut the potatoes into chips and slice the bread. Season the steak separately with salt and black pepper.

Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onions and a pinch of salt and cook until softened. Add the garlic, balsamic vinegar and brown sugar and continue cooking until sticky, glossy and deeply caramelised.

Toss the chips with 1 tablespoon olive oil and salt. Roast at 220°C until crisp and golden, turning halfway through.

Heat the remaining olive oil in a heavy frying pan over high heat. Cook the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness. Rest for 5 minutes, then slice thinly against the grain.

Spread the bread with mayonnaise or aioli. Arrange the sliced steak over the bread and spoon over the balsamic onions, including any juices from the pan. Finish with chopped parsley and black pepper.

Serve the open steak sandwiches immediately with the crisp chips on the side.