Grilled Steak Sandwich with Caramelised Onions and Mushrooms
Photography by Josh Griggs.
If you’d like to make a vegetarian version, slices of grilled haloumi with a tomato relish would go perfectly with the sticky onions and mushrooms.
Serves: 4
INGREDIENTS
2 large brown onions, thinly sliced
2 tablespoons each olive oil and butter
sea salt and ground pepper
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary or thyme
6 large portobello mushrooms, sliced
1 tablespoon soy sauce
2 x 200-gram rib eye steaks or sirloin steaks
To serve
4 ciabatta rolls, warmed, halved, buttered
mayo, rocket leaves and mustard
METHOD
Cook the onions with the oil and butter and a good pinch of salt on a barbecue hot plate until soft. Add the garlic, herbs and mushrooms and continue to cook, turning often, until tender. Sprinkle over the soy sauce and cook for a few minutes until glossy.
Season the steak with salt and pepper and cook on the barbecue grill until done to your liking. Set aside to rest then slice.
To serve: Spread each of the ciabatta roll bottoms with mayo and top with rocket and steak slices. Add a squeeze of mustard then pile the onion mixture on top. Add the tops and eat immediately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!