Serves 4
Preparation Time 20 minutes
Cooking Time 25 minutes

• 2 onions, thinly sliced
• 5ml sugar
• 60ml balsamic vinegar
• 2 cloves garlic, peeled and thinly sliced
• 2 large red chillies, seeded and sliced
• juice of 1 lemon
• 200ml olive oil, plus extra for cooking
• 4 x 200g sirloin steaks, brought to room temperature
• 2 packets fresh rocket
• 80g Parmesan cheese shavings

1 Heat a large non-stick frying pan over a medium to high heat. Add a little olive oil, a pinch of salt and the onions. Cook for about 10 minutes until just starting to caramelise. Add the sugar and balsamic and cook for a further 5 minutes until the onions have turned a dark caramel colour. Remove and set aside to cool.
2 Mix the garlic, chilli, lemon juice, olive oil and a little salt and pepper together in a bowl and leave to infuse.
3 Rub the steaks with olive oil and a dash of salt and pepper. Place a non-stick pan big enough for all four steaks on high heat until smoking then add the steaks. For medium-rare steaks, cook for two and a half minutes each side. For medium, cook for three to three and a half minutes each side (Kate recommends medium-rare). Remove, place on a board, cover with foil and leave to rest for five minutes.
4 Divide all the ingredients between four serving plates or serve on one dish as a main, if you prefer.

Text and image: Ideas