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Drizzle the ciabatta slices with half the olive oil. Heat a griddle pan until hot and heat the slices for 2 minutes on each side. Transfer to a warm plate.
In a large bowl mix together the Worcestershire sauce, steak seasoning, sugar or honey and seasoning. Add the beef strips, toss gently, cover and set aside.
Heat a medium pan with 15ml/1tbsp oil and cook the onion and mushrooms for 3-4 minutes. Stir through the tomato chutney or relish and spinach or rocket leaves. Season.
Heat the remaining oil in the griddle pan and cook the beef for 2-3 minutes on each side.
To serve, divide the mushroom and spinach mixture evenly over the ciabatta slices, then top with the beef strips and freshly chopped parsley.
375g/12oz lean rump, sirloin or minute steaks, cut into 10cm/4inch strips
1 small ciabatta loaf, thickly sliced
60ml/4tbsp olive oil
15ml/1tbsp Worcestershire sauce
5ml/1tsp steak seasoning
5ml/1tsp light soft brown sugar or runny honey
Salt and freshly milled black pepper
1 small red onion, peeled and sliced
75g/3oz mushrooms, sliced
15ml/1tbsp tomato chutney or relish
100g/4oz pack baby spinach or wild rocket leaves, rinsed
30ml/2tbsp freshly chopped flat leaf parsley, to garnish