Steak Sandwich With Béarnaise Sauce And Potato Wedges - cooking recipe

Ingredients

1 1/2 lbs frozen potato wedges
2 tbsp vegetable oil
1 None large onion, peeled and thinly sliced into rings
4 None beef minute steaks (4 oz each)
1 loaf ciabatta bread
1 1/2 cups arugula
8 oz beets, sliced and drained
2 None beef tomatoes, thinly sliced
7 oz bearnaise sauce

Preparation

Cook the potato wedges according to the package instructions.
Meanwhile, heat half of the oil in a large frying pan over high heat. Add onion. Cook, stirring, for 7-8 mins, or until golden brown. Transfer to a heatproof bowl.
Heat remaining oil in pan. Add steaks. Cook for 1-2 mins for medium, or until cooked to your liking. Cover with foil. Rest for 1 min.
Cut bread in half horizontally. Top with arugula, beef, beets, tomato, onion and half of the bearnaise sauce. Cut into quarters. Serve with potato wedges and remaining sauce.