Set oven to 220ºC.
Brush and halve artichokes, slice tomatoes. Spread over a lined oven tray and toss with oil, salt and pepper. Roast for 20-25 minutes, or until golden and tender.
2. Caramelise the onion
Heat a large frypan with 2 tbsp oil/butter over medium heat. Slice and add onion, cook for 8-10 minutes or until caramelised and lightly browned (see notes). Stir occasionally, season with salt and pepper.
3. Make the beetroot pesto
Grate parmesan cheese and roughly chop beetroots. Blend along with almonds, 1 tbsp olive oil and 1/2 tbsp vinegar until smooth using a stick mixer. Season with salt and pepper.
4. Cook the steaks
Transfer onions to a serving bowl, keep pan over medium-high heat. Rub steaks with oil, salt and pepper and cook in the pan for 3 minutes on each side or until cooked to your liking. Place on a chopping board to rest.
5. Prepare the lettuce + bread
Separate lettuce leaves and cut bread lengthways into 4 large slices. Rub with oil and toast in the oven for 2-3 minutes.
6. Finish and plate
Slice steaks. Assemble the sandwiches with beetroot pesto, sliced steaks, roast tomato and caramelised onion. Serve with a side of lettuce leaves and Jerusalem artichokes.
Roast the onion in thick rings or wedges on the tray with Jerusalem artichokes, if you prefer.
No beef option - beef steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
No gluten option - bread is replaced with GF bread
Jerusalem artichokes, 500g
Red onion, 1/2 *
Parmesan cheese, 1/3 block (50g) *
Precooked beetroots, 1 packet
Blanched almonds, 1 packet (40g)
Beef rump steaks, 600g
Baby cos lettuce, 1
Bread loaf (small), 1
From your pantry
Olive + oil/butter for cooking, salt, pepper, red wine vinegar