AUSSIE STEAK SANGA
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES
1 tablespoon bush spice seasoning (see notes) 1 teaspoon smoked paprika 1 teaspoon finely grated lemon rind 2 tablespoons extra virgin olive oil 2 garlic cloves, crushed 4 x 150g beef sirloin or rump steaks 2 red onions, sliced into rings ½ pineapple, peeled, thinly sliced 8 slices crusty sourdough bread Olive oil cooking spray ¼ cup light whole-egg mayonnaise 1 tablespoon lemon juice 225g can beetroot slices, drained 4 butter lettuce leaves 2 tablespoons smoky barbecue sauce 1 Combine bush spice, paprika, lemon rind, 1½ tablespoons oil and ½ the garlic in a bowl. Rub mixture all over steak. 2 Heat a barbecue hotplate and grill on medium-high. Cook the steak on hotplate for 3 to 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. 3 Meanwhile, toss onion in remaining oil. Cook onion on hotplate and pineapple on grill, turning, for 2 to 3 minutes or until lightly charred. Lightly spray bread slices on both sides with oil. Cook bread on grill for 1 to 2 minutes each side or until lightly toasted. 4 Combine mayonnaise, lemon juice and remaining garlic in a small bowl. Season with salt and pepper. Place ½ the bread on serving plates. Spread with mayonnaise mixture. Top with pineapple, onion, beetroot, steak and lettuce. Drizzle with barbecue sauce. Top with remaining bread slices. Serve. NUTRITION: (per serve) 3218kj; 25.3g fat; 6g sat fat; 50.6g protein; 80g carbs; 8.2g fibre; 92mg chol; 1727mg sodium.