Kids and adults alike love these tender steak sandwiches. They are so quick to make. And it wouldn’t be a steak sandwich without caramelised onions and beetroot!
Steak Sandwich with Caramelised Onion Prep time 5 minutes Cook time 8 minutes Total time 15 minutes Serves 4 Ingredients
4 beef minute steaks 4 tablespoons oyster sauce 4 Turkish bread rolls 1 tablespoon mustard (op onal) 225 g sliced beetroot, drained 2 tomatoes, sliced 4 handfuls le uce or rocket leaves Caramelised Onions 2 tablespoons olive oil 3 red onions, sliced 1 tablespoon balsamic vinegar salt and pepper 2–3 thyme sprigs
Method
1 To make caramelised onions, heat oil in a saucepan over medium heat then add onions. 2 Cook for 8 minutes s rring occasionally. They should not brown but just so en. Then add vinegar, salt and pepper. 3 Remove from heat and s r in thyme leaves. If the steaks are too thick, put them between two sheets of plas c wrap and pound with the flat side of a meat mallet un l they are about 5 mm thick. Marinate steaks in a bowl with oyster sauce while the barbecue heats. 4 When hotplate is very hot, cook the steaks for 1 minute each side. 5 Remove, cover and allow to rest while you cut the bread rolls in half and toast on the hotplate un l golden. 6 Spread inside of each roll with mustard and add steak, caramelised onions, beetroot, tomatoes and le uce or rocket.
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