This is the sort of situation best embarked on with your sleeves rolled up. We're talking about Hayden Quinn's spin on the steak sanga. It's our latest recipe from the good guys at Eatlove and it comes from Hayden's e-book, 'Hayden Cooks with Friends' (Murdoch Books). Don't be put off by the long list of ingredients – they're mostly pantry staples...

Ingredients (serves 4):

1 garlic clove
1 tablespoon coarsely chopped lemon thyme
1 tablespoon coarsely chopped tarragon
zest of 1 lemon
80 ml (2½ fl oz/⅓ cup) olive oil
sea salt and freshly ground black pepper
4 × 150 g (5½ oz) thin slices flank skirt steak or sirloin
4 sourdough rolls
8 slices provolone cheese
1 head of butter lettuce
1 large vine-ripened tomato
1 large Lebanese (short) cucumber
tomato relish, to serve (optional)

Spiced kipflers

1 kg (2 lb 4 oz) kipfler potatoes
60 ml (2 fl oz/¼ cup) olive oil
4 rosemary sprigs
4 lemon thyme sprigs
4 garlic cloves, bruised
1 teaspoon cumin seeds
1 teaspoon sweet paprika

Caramelised onions

2 tablespoons olive oil
2 garlic cloves, thinly sliced
2 large red onions, thinly sliced
2 fresh bay leaves
2 tablespoons lemon thyme
2 tablespoons caster (superfine) sugar
60 ml (2 fl oz/¼ cup) red wine vinegar
50 g (1¾ oz) unsalted butter

Preparation:

Preheat the oven to 230°C (450°F/Gas 8).

Whisk the garlic, thyme, tarragon, zest and olive oil in a large bowl and season with sea salt and freshly ground black pepper to taste. Add the steak and turn to coat. Cover and marinate at room temperature for 30 minutes.

Meanwhile, for the spiced kipflers, cook the potatoes in a large saucepan of salted boiling water for 20 minutes or until three-quarters cooked. Drain and halve lengthways, then place in a large roasting pan. Drizzle with the olive oil, add the herbs, garlic, cumin and paprika. Season to taste and toss to coat. Roast for 20–25 minutes or until golden and crisp.

To make the caramelised onions, place the olive oil in a large frying pan over medium–high heat. Add the garlic, onions bay and thyme and cook, stirring frequently, for 10 minutes or until the onions start to colour. Reduce the heat to low, add the herbs, sugar, vinegar and 2 tablespoons water and combine well. Cover with a cartouche (piece of baking paper folded to make a lid) and cook, stirring occasionally, for 20 minutes or until the onions are glazed. Remove the bay leaves, stir through the butter and season to taste. Cover with foil and keep warm until everything else is ready.

Preheat a lightly greased chargrill pan or barbecue chargrill plate to high. Cook the steaks for 2 minutes on each side for medium–rare or until cooked to your liking. Rest for 5 minutes before serving.

Split the rolls in half and place the cheese, lettuce, tomato and cucumber on the bases. Top with the steaks, then a spoonful of caramelised onions. Serve with the roasted kipflers and good-quality tomato relish.

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