Steak & Roasted Onion Grilled Cheese

Preheat the oven to 180°C. Place the sliced onions on a tray and drizzle with olive oil. Season with salt, then roast until softened and lightly charred, roughly 45 minutes.

Season the steak on both sides. Heat a skillet until very hot indeed and add a splash of vegetable oil. Fry the steak until it's developed a crust on both sides, flipping every 30 seconds or so. Add the butter and baste. Set aside to rest before slicing.

Mix together all the salsa verde ingredients and set aside.

Spread one slice of the bread with Dijon mustard and top with sliced cheddar, some of the roasted onions and sliced steak. Put some more cheese on top and finish with the second slice of bread.

Clean the skillet and place a fresh chunk of butter in it. Heat the skillet over a very gentle heat and fry the grilled cheese on both sides until the cheese has melted and the bread is a deep burnished brown and very crispy. Serve with the salsa verde.