This is an ultra-quick snack for hungry folk, but the caramelised onions add a touch of glamour. Cut up into smaller pieces, they make stylish party bites.
While the steak is cooking there's just time for the cook to open the Rioja and pour a glass!
2 tbsp olive oil
1 onion, sliced
125g chestnut mushrooms, sliced
splash of balsamic vinegar
1 tbsp chopped fresh parsley
2 x 200g sirloin steaks
1 ciabatta loaf
1 garlic clove, peeled and halved
salt and freshly ground black pepper
1. Heat the oil in a heavy based frying pan and add the onion. Season with salt and pepper and cook over a gentle heat for 10 minutes, stirring occasionally until tender and golden.
2. Add the mushrooms to the pan and increase the heat slightly. Cook, stirring frequently for 4-5 minutes, until the mushrooms are golden. Add a splash of balsamic vinegar to the pan and allow to bubble for a few seconds. Stir in the parsley. Remove the pan from the heat and cover to keep warm.
3. Warm the ciabatta bread in a low oven for a few minutes. Meanwhile, heat a frying pan until hot and add the steaks. Cook for 1-2 minutes each side for rare, 3-4 minutes for medium and 4-5 minutes for well done. Remove from the heat and leave to rest for a few minutes.
4. Meanwhile, split the ciabatta in half horizontally and rub the inside with the cut sides on the garlic clove. Fill the ciabatta with the steak, onions and mushrooms. Cut in half and serve straight away.
Cooks tip: Let your frying pan get really hot before you add the steak - this will ensure you get a good colour and flavour without allowing the meat to stew
Rioja "Joven": YOUNG AND FRUITY
Joven (the word means young) is a tasty combination of freshly picked strawberry aromas and ripe red cherries.
When to Enjoy
This is the essence of young wine; drink it young, whenever you fancy a glass of red wine. The juicy fruit is a good match to spicy food. It's also delicious by itself.