Bavette steak sandwich with sticky harissa onions

Season the steak liberally with salt and pepper all over. Leave to come to room temperature before cooking it

While the steak comes up to temperature, place a small frying pan over a medium heat with a dash of oil. Once hot, add the onions and cook for about 5 minutes, until soft but without colour. Stir in the harissa, cook for 1 more minute, stirring to prevent sticking

Add the sugar, vinegar and water, then simmer until the liquid has dissolved and you’re left with a sweet and sour sticky jam. Taste and season with salt and pepper, or more sugar and vinegar if you think it needs it

Place a large non-stick frying pan over a high heat and once the pan is smoking, add a drizzle of oil along with the steak. Cook on each side for 1–2 minutes depending on the thickness of the steak. Leave to rest for 5 minutes before carving

While the steak rests, slice the ciabatta bun lengthways and place cut-side down in the frying pan to soak up the juices. Toast for a minute until crisp and golden

Liberally spread the mayonnaise on both sides of the bun and scatter over a handful of rocket. Finely slice the steak against the grain and add it to the sandwich with a sprinkle of flaky sea salt. Spoon over the warm onions and top with the bun lid. Enjoy!