Steak Sandwich with Caramelised Onions
Prep: 15 mins
Cook: 15 mins
Serves: 4
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Forget the pub grub, this steak sanga’s bound to be a favourite!
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Ingredients

  • 1/3 cup low-fat mayonnaise
  • 1 clove garlic, crushed
  • olive or canola oil spray
  • 2 large red onions, peeled, halved and thinly sliced
  • 1 tsp brown sugar
  • 1 tsp balsamic vinegar
  • pepper, to taste
  • 4 large thin field mushrooms, stalks removed (optional)
  • 4 beef rump sandwich or minute steaks (100g each), trimmed of fat
  • 3/4 Turkish bread loaf or pide (300g)
  • 6 pickled cucumbers or gherkins, sliced thinly lengthways
  • 425 g can beetroot, drained
  • 2 tomatoes, thinly sliced
  • 2 cups rocket or baby spinach, firmly packed

Method

  1. Mix mayonnaise and garlic together in a cup and set aside.
  2. Spray a small non-stick frypan with oil and place over medium heat. Add onion and cook, stirring occasionally, for 7 minutes or until golden. Add the sugar and vinegar and cook, stirring, for 2-3 minutes until onion caramelises. Season with pepper and set aside.
  3. Preheat a barbecue grill or griddle pan on high heat. Spray both sides of mushrooms and steaks with oil and season with pepper. Place mushrooms on grill and cook for 3 minutes each side until cooked through; set aside.
  4. Reheat grill, add steak and cook for ½ to 1 minute each side, depending on thickness and until cooked to your liking. Transfer to a plate, cover to keep warm.
  5. Cut bread crossways into 4 pieces then cut each in half lengthways. Toast or grill both sides of bread then spread mayonnaise on one side of each slice.
  6. Place bread open-faced in the centre of a serving plate. Top the base with steak, mushroom, gherkin and onion. To the bread top, add beetroot, tomato and rocket or spinach leaves.
  7. Carefully sandwich both bread halves together and serve.

Variations

  • Replace beef with halved skinless chicken breast, 100g thin trimmed kangaroo steaks or remove meat altogether for a vegetarian option.
  • Add a slice of fresh pineapple, barbequed for 1 to 2 minutes each side until golden.

Healthy tip!

To keep lean meats juicy and add flavour, try brushing with a marinade.

More tips

Nutrition Information

per serving per 100g
Energy 2279 kJ 436 kJ
Protein 38 g 7 g
Fat, total 13 g 2 g
— saturated 3 g 0.5 g
Carbohydrate 64 g 12 g
— sugars 24 g 5 g
Sodium 1009 mg 193 mg
Fibre 9 g 2 g

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