Steak, cheese and onion melts

To make the caramelised onions, heat the butter over a medium-low heat until it froths.

Add the onions and cook, stirring frequently for about 20 minutes, until the onion is very soft.

Add the balsamic vinegar and brown sugar and cook for another 10 minutes. Season as required.

To make the mushrooms, heat a little oil in a pan over a medium-high heat.

Add the garlic, mushrooms and thyme and cook for 5-10 minutes until soft.

Add the spinach and cook for another 5 minutes until most of the moisture has been evaporated.

Stir through the mustard and parsley, and season as required.

Meanwhile, pat the steak dry with a paper towel, brush with oil and season with salt and pepper.

Heat a pan over a high heat.

Add the steak and cook for a couple of minutes until one side is browned and crunchy. Turn over and cook for another couple of minutes, or until done to your liking (check out recipes.co.nz for timings).

Transfer to a wooden board loosely covered with foil to rest for 5-10 minutes before carving into thin slices across the grain.

Lightly toast the bread and spread with mayonnaise and/or relish.

Top with extra spinach leaves and then spoon some mushroom mixture on the base and add the cheese.

Cook under the grill for a few minutes to melt the cheese, then add some sliced steak, pickles (if using) and top with caramelised onions.

To finish, sprinkle with chopped chives. If you like, add a few drops of hot chilli sauce for extra kick!