Recipe for Toast with Irish Sirloin and Caramelized Onions

Mix a little sherry vinegar, a tablespoon of oil, and crushed black pepper, and rub this mixture onto the steaks. Set aside and cook the onions.

Heat a tablespoon of oil and a knob of butter in a large pan over medium heat. Fry the onions to soften them for about 15 minutes. Add a tablespoon of vinegar and a little salt, and continue cooking for another five minutes until the vinegar evaporates. Set the onions aside.

Preheat a grill until it is hot. Season the steaks with a bit of salt and pepper. Place both steaks on the grill and cook for two minutes on each side for rare meat, or longer for more well-done meat.

While the steaks are cooking, mix in a small bowl the sour cream, horseradish sauce, mustard, and white wine vinegar/lemon juice.

Finally, lightly coat the bread with a bit of oil on each side and grill it. Spread some horseradish cream on each slice, then add a spoonful of the onion mixture, slice the steak, and place it on top. Arrange some arugula on top and serve.