2 slices of your favourite bread - we used ready to bake ciabatta rolls from Tesco

1 medium red onion, thinly sliced

1 red bell pepper, thinly sliced

1 ripe avocado

1 tsp olive oil

Salt, to taste

200g steak (ribeye, sirloin or your preferred cut)

Chimac Korean Hot Sauce
Optional garnish: Fresh coriander

Heat a non-stick frying pan over medium heat and add 1 teaspoon of olive oil. Add the sliced red onion and red pepper. Sauté for 8-10 minutes, stirring occasionally, until softened and slightly caramelised. Remove from the pan and set aside.

Pat the steak dry with kitchen paper and season with a pinch of salt on both sides. Heat a drizzle of oil in the same pan over medium-high heat. Add the steak and cook to your preferred doneness (3-4 minutes per side for medium-rare). Remove the steak from the pan, let it rest for 5 minutes, then slice thinly.

In a small bowl, mash the avocado with a drizzle of olive oil and a pinch of salt until creamy. Adjust seasoning to taste.

Lightly toast your slices of bread until golden brown.

Spread a generous layer of the mashed avocado onto one side of the toasted bread. Add the sautéed red onion and red pepper mixture. Drizzle with a layer of Chimac Korean hot sauce. Layer on the sliced steak and add a little more hot sauce for an extra kick.