Name: Ultimate steak sandwich
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 2 red onions (600g), sliced thinly; 1 tablespoon light brown sugar; 2 tablespoon balsamic vinegar; 200 gram swiss brown mushrooms, sliced thinly; 4 x 200g beef scotch fillet steak; 8 thick slices ciabatta (360g); 100 gram pâté; 1/4 cup (70g) wholegrain mustard; 40 gram baby rocket leaves

Ingredients

2 tablespoon vegetable oil

2 red onions (600g), sliced thinly

1 tablespoon light brown sugar

2 tablespoon balsamic vinegar

200 gram swiss brown mushrooms, sliced thinly

4 x 200g beef scotch fillet steak

8 thick slices ciabatta (360g)

100 gram pâté

1/4 cup (70g) wholegrain mustard

40 gram baby rocket leaves

Method

1.Heat half the oil on barbecue flat plate; cook onion, turning constantly, until browned lightly. Sprinkle onion with sugar and vinegar; cook, turning constantly, until onion is caramelised. Transfer onion to small bowl; cover to keep warm.

2.Heat remaining oil on flat plate; cook mushrooms, turning, until browned and tender.

3.Meanwhile, cook steaks on flat plate until cooked. Cover; stand while toasting bread, both sides, on flat plate.

4.Sandwich pâté, mustard, rocket, mushrooms, steak and onion between bread slices.

We used a simple port and chicken-liver pâté in our sandwich, but you can use whatever type of pâté you like best.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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