COOKING INSTRUCTIONS 

1. To make the onion marmalade, heat the oil in a pan over a medium heat. Add the onions, bay leaves and season with salt. When the onions just start to soften, add the mustard seeds, Shiraz and sugar. Combine and cook until the sugar has dissolved. 
2. Stir in the vinegar, Worcestershire sauce and a generous amount of freshly ground black pepper. Reduce the heat to low and cook until the mixture resembles a thick marmalade, this will tae about 10 minutes. Set aside until the sandwich is assembled. 
3. Season the steak with salt and pepper and allow to stand at room temperature for 30 minutes. Heat the oil in a pan over a high heat, then add the steak Cook for 3 minutes, then turn over and add the bay leaves and 1 T butter. Baste the steak with the butter while cooking for another 3 minutes. Remove the steak from the pan and allow to rest while preparing the bread. 
4. Melt the remaining butter in a pan over a medium heat and place the bread in the pan (cut lengthways) cut side down. Toast until golden and crisp, then remove from the pan. Place some mozzarella on one slice of the bread and oak-smoked Stanford on the other side. Place under grill to melt the cheese or melt using a blowtorch. 
5. Spoon a generous amount of the marmalade onto one slice of the bread. Slice the steak against the grain and place on top of the marmalade. Add more marmalade and close the sandwichs. Slice and serve with a glass of Adama HER Shiraz.