The ulimate steak sandwich

PREP 20 MINS COOK 30 MINS

SERVES 8 AS A MAIN

1 tsp olive oil

2 large brown onions, halved,

thinly sliced

600g lean rump steak, trimmed of fat, cut through centre to form thin steaks

Freshly ground black pepper

2 x 400g packets Turkish bread or

gluten-free bread

½ quantity spicy tomato sauce (from Chicken meatballs and spicy tomato sauce recipe, page 38)

2½ cups finely shredded iceberg

lettuce

2 large tomatoes, sliced 2 small Lebanese cucumbers,

peeled into long ribbons 24 slices drained canned beetroot

1 Preheat a barbecue plate to medium. Put the oil and onion in a small bowl and toss to coat. Transfer the onion to the barbecue plate and reduce heat to low. Cook, stirring occasionally, for 25-30 minutes or until the onion is very tender. Transfer to a plate.

2 Meanwhile, preheat a barbecue grill to medium-high. Spray each side of the steaks with the cooking spray. Season with pepper. Place the steaks on the barbecue grill and cook for 1 minute on each side, for medium, or until cooked to your liking. Transfer to a large plate. Cover loosely with foil and set aside for 2-3 minutes to rest.

3 Slice each piece of Turkish bread in half through the centre. Spread the cut side of each base with spicy tomato sauce. Top each with lettuce, tomato, cucumber, beetroot, steak and onion. Top each with a remaining half of bread.

4 Cut each into 4 pieces to make 8 steak sandwiches, then serve.

Nutrition info

PER SERVE 1700kJ, protein 25g, total fat 6g (sat. fat 1g), carbs 58g, fibre 9g, sodium 740mg • Carb exchanges 4 • GI estimate high • Gluten-free option