Take your work lunches to the next level with James Martin's take on a steak sandwich.
Fry the onions in olive oil until charred and golden. Add the sugar and garlic and fry for 10 minutes. Add a knob of butter and season. After 10 minutes, add beer and reduce down. Add thyme, then gently simmer.
Place the steaks onto a very hot griddle or pan and seal for 3-4 minutes on each side.
Rest for 3-4 minutes, then slice against the grain.
Cut the baguette in ½ and drizzle with olive oil. Place onto a griddle or pan and char. Rub with the garlic and spoon over the onions, mustard sprinkle the parsley and lay the sliced meat on top.