Prepare the red onion confit with the Spicemix Oaxaca and red wine and leave to cool.

Fry the pancetta in a pan on low heat until crispy.

Season the entrecôte with the Spicemix del Mondo Guadalajara and fry until medium.

Spread a slice of bread with the onion confit, slice the sirloin and garnish with the pancetta chips, Fourme d’Ambert and rocket.

Top it all off with the Connoisseur American Grill & Burger Sauce.