Steak Sandwiches with Caramelised Fennel

• 2 tbsp extra virgin olive oil
• 2 medium fennel bulbs (600g), sliced thinly
• 1 clove garlic, crushed
• 2 x 200g scotch fillet steaks
• 8 slices Helga’s Traditional Wholemeal Bread
• 1 tbsp wholegrain mustard
• 1 tbsp lemon juice
• 60g baby rocket leaves
• 2 vine-ripened tomatoes (180g), sliced

1. Heat 1 tbsp oil in a large frying pan over medium heat. Cook fennel and garlic, stirring, for 8 minutes or until soft and slightly caramelised. Season.
2. Meanwhile, cut each steak horizontally to make 4 thin steaks. Season. Cook beef on a heated oiled grill plate or barbecue over high heat for 1 minute each side or until cooked to your liking. Remove from heat; rest, covered, for 5 minutes.
3. Toast bread until golden. Combine mustard, lemon juice and remaining oil in a small bowl; season to taste.
4. Top 4 toast slices with rocket, tomato, steak and fennel. Drizzle with the mustard dressing; sandwich with remaining toast slices.

Swap: Use 2 large red onions (600g) instead of the fennel.