Season the steak on all sides with some pepper and salt. Pour a little olive oil in a medium non-stick pan and place it over high heat. Once the oil is smoking hot, add the steak. Quickly sear the steak on both sides for a minute until browned.

Then place the seared steak on a clean plate and let it cool at room temperature. Pour some more oil in the same pan (don’t wipe the pan, the remaining steak juice will give extra flavor to the baked onion now). Add the onion and garlic to the pan.

Place it over medium-high heat and stir well. Season with a pinch of pepper and salt. Let the onion bake for about 8 to 10 minutes or until brown but still a little crunchy. Stir regularly. Once the onion is cooked, take the pan off the heat and let it cool a little. In the meantime rinse the watercress.

Combine the basil pesto and 2 tablespoons of olive oil in a small cup.

Slice the steak up. Slice the bread rolls in half and grill them lightly. Then spread a little pesto dressing on the bread, top with baked onion, watercress, sliced steak, more baked onion and drizzle with extra basil pesto. Season with a good dash of pepper. Serve.