150ml aged balsamic vinegar plus extra for the sauce
1 large rustic loaf
Cream
Cracked black pepper
Garnish
Dijon mustard
1/2 a lemon
A good handful of watercress or organic salad leaves
Method
Take the steak out of the fridge firstly and bring to room temperature for 30 mins. Heat a pan onto a high heat.
Meanwhile, peel the onions, then slice into 3/4-inch thick rounds. Put the bay leaves, butter, a bit of oil, and the sugar into a large non-stick frying pan on medium heat. Once the butter has melted, place the onions into the pan in a single layer, season with sea salt and black pepper, and cook for 5 minutes. Pour in the vinegar, pop on a lid, reduce the heat to low, and cook for around 20 minutes, or until beautifully golden.
Pop the bread into the oven at 180oC to heat it through. With the ribeye season it nicely on both sides. Oil the hot pan and place in. Seal on both sides for two minutes. Transfer to the oven for 5 mins until medium and then remove. Allow to rest while you crack on with the pepper sauce.
To make the sauce add in a good glug of the extra vinegar with some fresh rosemary. Reduce down by half on a high heat and then add the cream and pepper to your liking.
Cut the warmed bread in half then spread on some mustard if you like. On the bottom half of the ciabatta, layer over the onions, slices of the steak, pepper sauce and bite of lemon-dressed watercress. Pop the other half of bread on top, press down lightly, carve into decent chunks, and get stuck in.
