Steak Sandwich with Tomato Relish by James Patrick Ellingsworth Iii

Ingredients

• 2 beef fillet steaks (150g/5oz each)
• 4 slices sourdough bread
• 1 red onion, diced
• 1 fresh chili, finely chopped
• 150g cherry tomatoes, halved
• 1 tbsp cherry vinegar
• 1/4 cup fresh basil, torn
• 3 tbsp mayonnaise
• 1 tbsp whole grain mustard
• 2 cup lettuce, shredded
• 2 tbsp butter
• 1 tsp salt

Instructions

1. Season the steaks with salt. Heat a heavy skillet over medium-high heat and sear the steaks for 3-4 minutes per side until a deep brown crust forms.
2. Baste the steaks with 1 tablespoon of butter in the final minute of cooking, then remove from the pan and let rest for 10 minutes.
3. In the same pan, sauté the diced red onion and chili for 3-4 minutes until softened.
4. Add the cherry tomatoes to the pan and cook for 5 minutes until they soften, then stir in the cherry vinegar and fresh basil; remove from heat.
5. Mix the mayonnaise and whole grain mustard in a small bowl until smooth.
6. Toast the sourdough bread slices in a clean pan with the remaining butter until golden brown, about 2 minutes per side.
7. Assemble the sandwich by spreading the mustard mayo on the bread, layering with lettuce, sliced steak, and topping generously with the tomato relish.