- 2 (about 150g each) beef eye fillets, cut in half horizontally
- 2 teaspoons olive oil
- 1 large red onion, halved, thinly sliced
- 1 teaspoon brown sugar
- 1/2 teaspoon balsamic vinegar
- Salt & freshly ground black pepper
- Olive oil spray
- 8 slices (about 1.5cm-thick) sourdough bread
- 75g (1/4 cup) tomato chutney
- 2 vine-ripened tomatoes, thinly sliced
- 1 bunch rocket, ends trimmed, washed, dried
- 1Place 1 piece of beef between 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound until beef is about 5mm thick. Repeat with the remaining beef.
- 2Heat the oil in a small heavy-based frying pan over medium-low heat. Add the onion and cook, stirring occasionally, for 7-10 minutes or until golden. Add the sugar and vinegar and cook, stirring, for 2-3 minutes or until onion caramelises. Remove from heat. Taste and season with salt and pepper.
- 3Preheat a barbecue grill or chargrill pan on high. Lightly spray the beef with the olive oil spray and season with salt and pepper. Cook the beef on preheated grill for 1 minute each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Place the bread slices on the grill and cook for 1 minute each side or until toasted. Remove from heat.
- 4Place 1 slice of bread on each serving plate. Spread evenly with tomato chutney. Top with the beef, onion, tomato and rocket. Season with salt and pepper. Top with the remaining bread and serve immediately.