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Fillet steak on toast with caramelised onion and torta de barros

From Market Kitchen
This dish from Jose Manuel Pizarro, topped with a tasty Spanish cheese, gives a whole new meaning to the term 'steak sandwich'

Fillet steak on toast with caramelised onion and torta de barros

Method

1. For the caramelised onion: heat the oil in a large pan with a lid. Add the onion, sugar and bay leaf. Cover and cook over a low heat, stirring occasionally, for approximately 1 hour, until the onions are deep brown.

2. Heat the oil in a frying pan. Add the steaks and cook, turning once, until they are done to your taste.

3. Season the cheese with a little salt and freshly ground pepper and sit on top of the steak in the pan. Cook until the cheese begins to melt.

4. To serve, put a spoonful of the caramelised onion on each slice of toast, put the steak on top and sprinkle with the oregano.

Cook's note: Torta de barros is a raw ewe's milk cheese from the Portuguese border area, handmade using thistle flower rennet, which makes it suitable for vegetarians. It has a creamy texture and a pungent, almost cider-like flavour.