Steak Sandwich With Béarnaise Sauce And Potato Wedges

• 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

1. Cook the potato wedges according to the package instructions.
2. 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.
3. 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.
4. 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.

potato wedges, vegetable oil, onion, beef minute, bread, arugula, beets, beef tomatoes, buearnaise sauce

Taken from recipes-plus.com/api/v2.0/recipes/23554 (may not work)