Best-ever steak sandwich

For the garlicky sour cream, pound the garlic with the salt in a mortar and pestle or smash the garlic with the back of a knife. In a small bowl, combine garlic mixture and remaining ingredients.

Heat 2 tablespoons of the oil in a large frying pan, cook onions, stirring until softened. Add mushrooms and chilli, cook stirring until mushrooms are soft and onions are browned lightly. Season with salt and freshly ground pepper.

Brush steaks lightly with remaining olive oil. Cook steaks on a heated grill plate or barbecue until browned both sides and cooked as desired. Transfer to a warm plate, cover, stand for 5 minutes.

Toast the bread slices on heated oiled grill plate or barbecue until browned both sides.

Sandwich the salad leaves, tomato, steaks, onion mixture and some of the garlicky sour cream between the bread slices. Serve with tomato chutney, if desired.

Not suitable to freeze. Not suitable to microwave.

Cook's note Aioli (garlic mayonnaise) can be used in place of the sour cream mixture. For variety, add chopped fresh herbs of your choice.