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.
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
4 ciabatta rolls, warmed, halved, buttered
mayo, rocket leaves and mustard
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.