Steak Sandwich
For me, nothing says Aussie summer quite like a steak sandwich. It’s perfect for casual outdoor gatherings with friends and family. This recipe takes the classic steak sandwich up a notch with caramelised onions, garlic aioli, and a peppery hit of rocket.
Serves
2
Prep time
10 minutes
Cooking time
40 minutes
Ingredients
Steak sandwich:
- 700g grilling beef steak ( I used scotch fillet)
- Salt and pepper
- 1 tbsp vegetable oil
- 2 medium tomatoes, sliced
- 2 cups rocket leaves or other lettuce of choice
- Turkish bread, sliced in half
Caramalised onions:
- 2 brown onions, finely sliced
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper
Garlic aioli:
- 3/4 cup mayonnaise
- 1 roasted garlic bulb
- 1/2 small lemon juiced
- 2 tbsp extra virgin olive oil
- 4 tbsp fresh parsley, finely chopped
- Salt and Pepper
Tips for the best Steak Sandwich:
Choose a sturdy bread with a good crust to prevent sogginess. Ciabatta, sourdough, baguettes, or Turkish rolls work well. Lightly toasting the bread adds crunch.
Let your steak rest for at least 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring it stays tender when you slice it. Cover the steak loosely with foil while resting to keep it warm.
Don’t rush the onions—low and slow is the key to their sweet, rich flavour.
Directions
- Heat a BBQ-safe skillet or cast-iron pan on the BBQ over medium heat.
- Add olive oil and the onions, stirring occasionally. Cook for 20-30 minutes until golden.
- Add the Worcestershire sauce during the last 5-10 minutes of cooking, stirring occasionally until sticky and caramelised. Remove from heat and set aside.
- Halve the garlic bulb horizontally and drizzle with a little olive oil and sprinkle of salt. Wrap it tightly in foil.
- Place the garlic on the BBQ over medium heat and roast for 20-25 minutes until soft and golden. Remove and let it cool slightly.
- Squeeze the roasted garlic cloves from the bulb into a bowl. Mash with a fork until smooth.
- Add mayonnaise, lemon juice, olive oil, parsley, and a pinch of salt and pepper. Mix well until combined. Adjust seasoning to taste and refrigerate until needed.
- Preheat the BBQ to high heat. Pat the steaks dry and season generously with salt and pepper.
- Lightly oil the BBQ grates to prevent sticking. Sear the steak for 3-4 minutes per side for medium-rare (adjust cooking time for preferred doneness).
- Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes. Then slice thinly against the grain.
- Place the Turkish bread slices directly on the BBQ grates and toast lightly on both sides.
- Spread a generous layer of garlic aioli on the base of each toasted bread slice.
- Layer with rocket leaves, tomato slices, steak slices, and caramelised onions.
- Top with the other slice of bread and press gently to hold everything together.
- Cut each sandwich in half and serve immediately. Enjoy!
Ingredients
Steak sandwich:
- 700g grilling beef steak ( I used scotch fillet)
- Salt and pepper
- 1 tbsp vegetable oil
- 2 medium tomatoes, sliced
- 2 cups rocket leaves or other lettuce of choice
- Turkish bread, sliced in half
Caramalised onions:
- 2 brown onions, finely sliced
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and pepper
Garlic aioli:
- 3/4 cup mayonnaise
- 1 roasted garlic bulb
- 1/2 small lemon juiced
- 2 tbsp extra virgin olive oil
- 4 tbsp fresh parsley, finely chopped
- Salt and Pepper
Tips for the best Steak Sandwich:
Choose a sturdy bread with a good crust to prevent sogginess. Ciabatta, sourdough, baguettes, or Turkish rolls work well. Lightly toasting the bread adds crunch.
Let your steak rest for at least 5-10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring it stays tender when you slice it. Cover the steak loosely with foil while resting to keep it warm.
Don’t rush the onions—low and slow is the key to their sweet, rich flavour.
Directions
- Heat a BBQ-safe skillet or cast-iron pan on the BBQ over medium heat.
- Add olive oil and the onions, stirring occasionally. Cook for 20-30 minutes until golden.
- Add the Worcestershire sauce during the last 5-10 minutes of cooking, stirring occasionally until sticky and caramelised. Remove from heat and set aside.
- Halve the garlic bulb horizontally and drizzle with a little olive oil and sprinkle of salt. Wrap it tightly in foil.
- Place the garlic on the BBQ over medium heat and roast for 20-25 minutes until soft and golden. Remove and let it cool slightly.
- Squeeze the roasted garlic cloves from the bulb into a bowl. Mash with a fork until smooth.
- Add mayonnaise, lemon juice, olive oil, parsley, and a pinch of salt and pepper. Mix well until combined. Adjust seasoning to taste and refrigerate until needed.
- Preheat the BBQ to high heat. Pat the steaks dry and season generously with salt and pepper.
- Lightly oil the BBQ grates to prevent sticking. Sear the steak for 3-4 minutes per side for medium-rare (adjust cooking time for preferred doneness).
- Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes. Then slice thinly against the grain.
- Place the Turkish bread slices directly on the BBQ grates and toast lightly on both sides.
- Spread a generous layer of garlic aioli on the base of each toasted bread slice.
- Layer with rocket leaves, tomato slices, steak slices, and caramelised onions.
- Top with the other slice of bread and press gently to hold everything together.
- Cut each sandwich in half and serve immediately. Enjoy!
Helpful Tips
Storage
Substitutions
Add cheese, pickles, or even a fried egg!
Serving Suggestions
Watch How to Make It
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