A good steak sandwich is an Aussie icon. It makes for a satisfying, and relatively healthy, fast food meal on long road trips … and can also be upscaled for a delicious casual dinner. I use Beerenberg Tomato Chutney, Birch & Waite whole-egg mayonnaise and Brasserie Bread rustic loaf. As with its near cousin the great Aussie hamburger, good caramelised onions are the difference between exceptional and average results; you can’t rush them, it’s worth taking the time to reduce them down to a dark, sweet, sticky mass. A dark beer, like the creamy Black Bevy Session Stout from Jervis Bay Brewing goes down a treat with these steak sandwiches.
- 200g flank steak
- Extra virgin olive oil, for brushing
- Salt flakes and freshly ground black pepper, to taste
- 4 slices soft white bread
- ¼ cup tomato chutney
- 2 tablespoons whole egg mayonnaise
- Handful rocket leaves
- ¼ cup extra virgin olive oil
- 4 red onions (about 600g), thinly sliced
- Salt flakes, to taste
- Make Caramelised Onion: put oil in a large high-sided frying pan, add onion, salt well and stir to coat. Cover and cook over a low heat for about 20 minutes, stirring occasionally, until soft. Remove lid, increase heat to medium and continue cooking for another 30 minutes. Increase heat to high and cook for a further 10 minutes or so, stirring often, until dark and sticky.
- Heat a char-grill or heavy-based frying pan over high heat.
- Meanwhile, cut steak into 4 thin strips across the grain and gently beat them with a meat mallet until about 5mm thick (you can ask the butcher to do this for you when you buy it).
- Brush both sides with oil, sprinkle generously with salt and pepper.
- Cook for about a minute on one side, until well coloured, then turn and cook for a further 30 seconds; remove to a warm plate.
- Toast the bread and spread 2 slices with tomato chutney and 2 with mayonnaise.
- Top the tomato chutney slices with steak, then Caramelised Onion, then rocket.
- Sprinkle with salt and top with the mayonnaise slices.
- Dig in!