+A delicious lunch or dinner option to satisfy your tastebuds.For more tasty recipes, visit foodinaminute.co.nz Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:30 - 60 minsServes:3 - 4By:Food in a MinuteIngredients3 large onions, sliced 1/4 cup Cottee's Maple Flavoured Syrup 3 Tbsp balsamic vinegar 4x 125g sirloin thin cut steaks, trimmed, about 1cm thickness 1 ciabatta loaf, cut into 4 pieces 1/2 cup Eta Kiwi-style Onion Mayonnaise mesclun salad leaves 2 tomatoes, slicedInstructionsHeat a dash of oil in a saucepan. Add the onions. Cover and cook over a medium heat until they begin to soften. Remove the lid and continue cooking for 10-15 minutes until the onions start to change colour. Add Cottee’s Maple Flavoured Syrup and balsamic vinegar. Stir. Continue to cook over a medium heat uncovered for a further 30-35 minutes, until the onions are soft and caramelised, and the liquid is absorbed. Set aside. BBQ or quickly pan fry the sirloin steaks over a high heat until just cooked, turning once during cooking. Allow to rest for 5 minutes. Cut ciabatta pieces in half. Spread the tops and the bottoms of the bread with Eta Kiwi-style Onion Mayonnaise. Top half the bread with mesclun leaves, tomato slices, steak and caramelised onions. Cover with the remaining bread pieces.