Fillet Steak on Toast with Caramelised Onion and Torta de Barros

This dish from Jose Manuel Pizarro, topped with a tasty Spanish cheese, gives a whole new meaning to the term 'steak sandwich'
Fillet Steak on Toast with Caramelised Onion and Torta de Barros
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 5 minutes
  • Effort: easy


  • 1 tbsp olive oil
  • 4 fillet steaks
  • 200 g torta de barros cheese
  • 4 slices rustic bread, toasted
  • 1 tbsp fresh oregano, chopped

For the caramelised onion

  • 6 tbsp olive oil
  • 750 g onions, finely sliced
  • 1 tsp caster sugar
  • 1 small bay leaf

Tips and Suggestions

Torta de barros is a raw ewe's milk cheese from the Portuguese border area, handmade using thistle flower rennet, which makes it suitable for vegetarians. It has a creamy texture and a pungent, almost cider-like flavour.


1. For the caramelised onion: heat the oil in a large pan with a lid. Add the onion, sugar and bay leaf. Cover and cook over a low heat, stirring occasionally, for approximately 1 hour, until the onions are deep brown.

2. Heat the oil in a frying pan. Add the steaks and cook, turning once, until they are done to your taste.

3. Season the cheese with a little salt and freshly ground pepper and sit on top of the steak in the pan. Cook until the cheese begins to melt.

4. To serve, put a spoonful of the caramelised onion on each slice of toast, put the steak on top and sprinkle with the oregano.

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