2 medium onions, thinly sliced
4 minute steaks
1 large ripe avocado
1 red chilli, deseeded and finely chopped
3 medium tomatoes, deseeded and finely chopped
0 Juice of 1 lime
1 tbsp fresh coriander, chopped
4 ciabatta breads, split horizontally
0 Baby gem lettuce, chopped
1 Heat one tablespoon of the oil in a large pan over a medium heat. Cook the onions, stirring, for about five minutes or until lightly golden. Remove to a bowl and cover with foil to keep warm.
2 Heat the remaining oil in the same pan and cook the steaks, two at a time, for 1-3 minutes each side or as desired. Remove to a plate and cover with foil to keep warm.
3 In a medium bowl, use a fork to mash the avocado. Add the chilli, tomatoes, lime juice and coriander, and stir to combine.
4 Toast the cut sides of the ciabatta breads. Divide the bottom halves between serving plates. Top with chopped lettuce, then place a steak on each one. Top each steak with onions and a generous spoonful of salsa, and add the toasted ciabatta tops.