Minute Steak Melt

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skin on) into 2cm wedges and place on a baking tray with 1 tbsp (2 tbsp) vegetable oil and a large pinch of salt

Toss to coat well and place them in the oven for 30 min or until golden brown 

Meanwhile, pat the steaks dry with kitchen towel and coat evenly on both sides with 1 tsp (2 tsp) vegetable oil and plenty of salt

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once very hot, add the steaks and cook for 1 min on each side

Transfer the cooked steaks to a chopping board and cover with a tea towel to rest

Peel and finely slice the onion(s)

Return the same pan to a medium heat with 1 tbsp (2 tbsp) vegetable oil

Add the onion with a pinch of salt (to draw out the moisture)

Cook for 5 min or until translucent and softened, stirring occasionally

Meanwhile, peel and grate (or very finely chop) the garlic

Combine 1 tsp (2 tsp) red wine vinegar (save the rest for step 5) with the mayonnaise and garlic in a large mixing bowl

Mix with 3 tbsp (6 tbsp) olive oil and 1 tbsp (2 tbsp) hot water, then season generously with salt and pepper - this is your aioli

Once the onion is soft, add 1 tbsp (2 tbsp) sugar, Henderson's relish, 2 tbsp (4 tbsp) water and the remaining red wine vinegar to the pan

Reduce the heat to very low and simmer gently for another 10-15 min or until sticky and sweet

Meanwhile, put the ciabattas in the oven for 5 min or until crusty and hot

Slice the cheese into 2 (4) slices

Slice the steak

Wash half (all) the salad (use any remainder for lunch tomorrow) in cold water and pat dry with tea towel

Once hot, remove the ciabattas from the oven and slice in half 

Remove your cooked wedges from the oven, turn the oven off and switch the grill to high

Layer over the bottom half of the ciabatta some sticky onions, followed by the steak and top with cheese

Place under the grill for 1-2 min or until the cheese has melted