Grilled Steak Sandwich with Caramelised Onions and Mushrooms
Photography 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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.