Ingredients

• Olive or canola oil spray
• 200 g button mushrooms, sliced
• 3 tablespoons balsamic vinegar
• 2 onions, sliced
• 1 teaspoon brown sugar
• 4 fillet steaks, flattened slightly
• 8 slices ciabbata or sourdough bread
• 50 g mixed salad leaves
• 2 tomatoes, thinly sliced
• 300 g can beetroot slices, drained
• 50 g snow pea sprouts

Method

1. Spray a nonstick frying pan with oil and heat.
2. Add mushrooms and 1 tablespoon balsamic vinegar and cook over high heat until browned and tender.
3. Remove from pan.
4. Add onion, remaining balsamic vinegar and sugar and cook over low-medium heat for 10 minutes or until caramelised.
5. Remove from pan.
6. Clean pan, respray with oil and heat.
7. Cook steaks over high heat for 3 minutes on each side, or to your liking.
8. Toast bread until golden brown on both sides.
9. To assemble, on a slice of bread, place salad leaves, tomato, onion, steak, beetroot, snow pea sprouts and mushrooms.
10. Top with another slice of bread.