- 4 free-range thick-cut sirloin steaks
- 2 T olive oil
- For the toffee onions:
- 4 baby onions, quartered
- 2–3 T brown sugar
- A knob of butter
- sage, for serving
Preheat the grill.
In a very hot cast-iron, ovenproof pan, fry the free-range thick-cut sirloin steaks in olive oil, fat side down first. Set aside to rest.
Add the quartered baby onions to the pan, sprinkle with brown sugar and place under the grill for 15–20 minutes.
Return the steaks to the pan with a knob of butter and some sage until the butter has melted.
Serve with shoestring chips.
Cook's note: For a perfectly caramelised crust, don’t crowd the pan. Fry a maximum of 2 steaks at a time after you render the fat to avoid a build-up of moisture, which will steam rather than fry.