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Home Collections Australia Day!

Steak Sandwich

By:Nagi
Published:18 Jan '17Updated:20 Jan '21
105 Comments
Recipe v Dozer v

Sink your teeth into this: a juicy steak sandwich, piled high with tender slices of beef, caramelised onion, garlic aioli, mustard, lettuce and tomato. Fantastic for a quick midweek meal or for gatherings with family and friends!

A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. www.recipetineats.com

A big, juicy Steak Sandwich!

There are sandwiches….then there are sandwiches. THEN there are SANDWICHES. This is the latter.

I find it ironic that I call this a sandwich because it is about as far as you can get from the ham, lettuce and tomato sandwich that I slapped together to munch on as I was setting up to photograph these Steak Sandwiches. (And yes, I totally see how ridiculous it must seem that I’m munching on a basic sandwich when I have these in front of me but I was hungry, couldn’t wait until I finished shooting, and the last time I rushed photos because I was so starving, I wasn’t happy with them so I had to remake and rephotograph it. #FirstWorldProblems #LifeAsAFoodBlogger)

A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. www.recipetineats.com

Other than how irresistibly delicious Steak Sandwiches are in general, one reason I’m excited to be bringing this recipe to you is to share the cut of beef I used for this. It’s a great value secondary beef cut called Bavette that’s part of the flank and skirt steak family. It’s also known as flap meat, flap steak, sirloin flap steak and sirloin tip. 

Having tried it several times over the summer, I am now convinced that the reason why it’s not widely available in Australia is because butchers are squirrelling it away for themselves. It’s that good. Really. The first time I tried it, I was blown away. It is like flank and skirt steak but better. It’s more tender and it’s a thicker cut. It has more of a beefy flavour than most more pricey steaks, and is best cooked hard and fast. And you must must MUST cut it across the grain.

Do that, and this is what you get: slices of beef that are so tender with an almost delicate texture. Literally, each slice is almost “fall apart” tender.

A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. www.recipetineats.com

I got the Bavette Steaks from Harris Farms – it’s part of their Curious Cuts range. I was curious. I tried. I loved!

I definitely prefer making Steak Sandwiches using a thick piece of beef which is then sliced and piled high onto the sandwiches. But you could also use thin (or thick!) “quick sear” cuts of beef which is usually sold as “minute steaks” here in Australia.

Thin and lean, so even if you use a smoking hot BBQ or skillet, it will be cooked through. Keep it to 30 seconds on each side, and it will still be very tender. Over 1 1/2 minutes, and it will be pretty dry. (Sorry everyone, just sharing my opinion here. I know many people are a fan of these minute steaks).

A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. www.recipetineats.com

You can make a basic Steak Sandwich with steak, lettuce, tomato, mayonnaise and mustard. Or you could get super fancy and make a really gourmet one. The possibilities are endless!

My Steak Sandwich lies in between. 🙂 I know I’ve made it a bit fancy by adding caramelised onions….but gosh, seriously, it is worth every minute of time (and the very little effort) because it really takes a humble Steak Sandwich up to that next level. Caramelised Onions are like a magic secret ingredient because it’s so cheap to make and can transform the most humble of things into something that tastes so gourmet!

Caramelised Onions www.recipetineats.com

When was the last time you made a Steak Sandwich? I don’t make it as often as I should.

So why not grab a beer, put on the music, sear a steak and make yourself a Steak Sandwich tonight?? (OK, you might not have everything you need to make it, so pencil it in for tomorrow 😎) – Nagi x


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A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. www.recipetineats.com

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A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. recipetineats.com

Steak Sandwich

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 10 minutes mins
4.95 from 34 votes
Servings4
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A juicy steak sandwich, piled high with tender slices of steak, tomato, lettuce, caramelised onion, garlic aioli and mustard. The caramelised onion really gives this a "gourmet" spin but see notes for faster suggestions.

Ingredients

Quick Garlic Aioli (Note 1)

  • 3/4 cup mayonnaise , preferably whole egg
  • 1 large garlic clove , minced

Caramelised Onion (Note 2)

  • 3 large onions , peeled and finely sliced (brown, white or yellow)
  • 40 g / 3 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1/4 tsp salt & pepper

Steak Sandwich

  • 600 - 700 g / 1.2 - 1.4 lb grilling beef steak (Note 3)
  • Salt and pepper
  • 1 tbsp vegetable oil
  • 2 tomatoes , thickly sliced
  • 60 g / 2 oz rocket /arugula or other lettuce of choice
  • Mustard (I use American)
  • Turkish bread , about 60cm / 2 feet long (or 4 rolls / buns of choice)

Instructions

  • Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days tops).
  • Caramelised Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.

Beef

  • Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.
  • Heat oil in a skillet over high heat (or heat BBQ). Cook steak to your liking - if using a secondary cut like Bavette, skirt or flat iron, it's best medium rare.
  • Transfer beef to a plate, cover loosely with foil and rest for 5 - 10 minutes. Then slice thinlyagainst the grain.

Assemble sandwich

  • Cut turkish bread into 15cm/6" lengths and split into half. Toast lightly.
  • Spread the bottom piece generously with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mustard then place on top.

Recipe Notes:

1. I made this as a quick meal using a shortcut garlic aioli. If you'd like to try your hand at a homemade one, here's how: Place 2 garlic cloves (minced) and 2 egg yolks in a small food processor. Whizz briefly to combine. Then while processing on medium low speed, slowly pour in 3/4 cup (185ml) olive oil (NOT EXTRA VIRGIN, too strong). At the end, add salt to taste, 1/2 tsp Dijon mustard and a squeeze of lemon juice.
2. The Caramelised Onion really takes it to that next level! But if you are pressed for time, I suggest just cooking onions in butter over medium high heat until softened. You'll only need 2 onions if you do this. To make it sort of like caramelised onions, add 2 tbsp of brown sugar towards the end.
3. I made this using Bavette Beef which is also known as flap meat, flap steak, sirloin flap steak and sirloin tip. BRILLIANT value for money, it's a secondary cut that's more flavourful (beefy) than more expensive mainstream steaks like porterhouse etc. When cooked no more than medium at most (preferably medium rare) and sliced thinly against the grain, every piece is beautifully tender.
It's like skirt steak but thicker which I really like because that's my gripe about skirt steak! It's like flat iron but more fibrous so when sliced thinly across the grain, each piece is more tender. I am a huge fan of this new discovery! I purchased the Bavette from Harris Farms in Australia - it's part of their Curious Cuts range.
This recipe is suited to any cut of beef suitable for grilling.
For Bavette at room temperature (about 2cm thick), I cooked it for 3 minutes on the first side and 2 minutes on the other for medium rare.
4. Steak Sandwich nutrition per serving. 153 calories of the total is attributable to the Garlic Aioli, 126 calories is for the Caramelised Onions.Steak Sandwich Nutrition

Nutrition Information:

Serving: 423gCalories: 810cal (41%)Carbohydrates: 67.8g (23%)Protein: 52g (104%)Fat: 36.8g (57%)Saturated Fat: 10.8g (68%)Cholesterol: 135mg (45%)Sodium: 1078mg (47%)Potassium: 869mg (25%)Fiber: 6.3g (26%)Sugar: 16.4g (18%)Vitamin A: 1200IU (24%)Vitamin C: 23.1mg (28%)Calcium: 240mg (24%)Iron: 8.5mg (47%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
A juicy Steak Sandwich loaded with tender slices of steak, caramelised onion, garlic aioli, lettuce, tomato and mustard. www.recipetineats.com

LIFE OF DOZER

Just gazing out over his playground……. wondering if he should dash out over there or bound into the water over there or go fishing over there (yes, he really fishes photo coming soon).

Dozer-bayview

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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105 Comments

  1. Jane says

    September 11, 2023 at 6:40 pm

    5 stars
    Simply devine! Cooked in one pan on a camp fire. Was amazing

    Reply
  2. Silke says

    February 21, 2023 at 7:54 am

    I just made these, including the caramelized onions.
    Then I put Stonewall Kitchen’s Baby Back Rib Sauce on the table for those who need an extra oomph.
    Only to discover: Your caramelized onions already ARE that sauce, but simply better.
    Thank you!

    Reply
  3. Maryann says

    February 7, 2023 at 7:39 pm

    What is Turkish bread?

    Reply
  4. Genma says

    January 25, 2023 at 3:34 am

    5 stars
    Wow! Just made this for dinner! What a great recipe! Can’t wait to make this again!

    Reply
  5. Angela Hadfield says

    September 20, 2022 at 8:37 pm

    5 stars
    Cooked this tonight for my Dad & husband. We were all really impressed. Would happily have paid $$ at a restaurant for it. Another Nagi success recipe, not that I am surprised. Thx Nagi

    Reply
  6. Eimear says

    May 2, 2022 at 8:13 am

    5 stars
    This is a quick and simple dish…the carmalised onion is what makes it taste so amazing. I didn’t have balsamic vinegar but used white rice vinegar instead. This will definitely be a recipe I will used again and again…thank you for sharing it

    Reply
  7. MadJill says

    February 9, 2022 at 3:22 pm

    This is a winner in the household Nagi! But I was wondering if we can sub the steak with your Beef Hamburger? We love the caramelised onion but wasn’t sure if it’ll work with the sub.

    Reply
  8. Anne Marie Anetts says

    January 13, 2022 at 6:07 pm

    Hi Nagi, this was fabulous and ticked all of the boxes on a week day night.

    One tip, when cooking lots of onions, peeling and popping them into the freezer for 5-10 minutes freezes the gases and stops eyes watering 🙂

    Reply
  9. ben says

    November 12, 2021 at 10:10 am

    Can we just call it aioli. Aioli literally meansd garlic and oil.

    Great site btw, my new go to for most recipes.

    Reply
  10. Taysia says

    November 4, 2021 at 6:49 pm

    5 stars
    Made these for dinner last night and used minute steak. Listened to the advice here to do them for only 30seconds each side and they did stay beautifully tender to that was nice. The caramelised onions were delish, the garlic aioli even better and all around this was just really yummy. I tried it with mustard last night and it was good but i had tomato sauce instead in the one I made for lunch today and that was even better so if like me, you’re not a huge mustard fan, I reccomend a little tomato sauce. So good!

    Reply
  11. Justin says

    October 18, 2021 at 9:47 pm

    5 stars
    Absolutely delicious!

    Reply
    • Nagi says

      October 19, 2021 at 3:33 pm

      Thanks! N x

      Reply
  12. rod rushton says

    September 27, 2021 at 8:57 am

    I caramelized the onion along with a gold sweet pepper. I did cook them until it became like jam. Stunning, it was.

    Reply
    • Nagi says

      September 27, 2021 at 10:21 am

      YUM! That sounds fabulous Rod!! N x

      Reply
  13. Alyson says

    September 25, 2021 at 7:25 pm

    5 stars
    Better than a pub steak sandwich! Deliciousness abounds.

    Reply
  14. Amy Johnson says

    May 12, 2021 at 11:43 pm

    I made this last night. It was so delicious and perfect! My kids asked me to make it again today!

    Reply
  15. Esther says

    January 7, 2021 at 9:20 pm

    Absolutely delicious, hubby says “the best steak sandwich I have ever eaten, and I’ve eaten a lot of steak sandwiches.” Thanks for posting this one Nagi, it’s on order again in a few days! Winner.

    Reply
  16. Micah says

    November 15, 2020 at 7:09 am

    5 stars
    Fantastic recipe!

    Reply
  17. Danielle O’Brien says

    October 30, 2020 at 10:47 pm

    5 stars
    Love, love, loved this steak sandwich!! I made if for my husband and myself and he was extremely impressed. He said he’s not really one for Turkish bread but he said it all worked so well together. Definitely will be making it again.

    Reply
  18. Peta says

    September 30, 2020 at 7:00 pm

    Nagi…seriously – a steak sambo with NO BEETROOT!!!!! Who are you 🙂
    I am addicted to beetroot, just love it.
    To the extent we grow it and pickle it every year.
    Grumble grimble – no beet on the steak sambo…..it’s just not right.

    Reply
    • Nagi says

      October 1, 2020 at 7:00 pm

      Hi Peta, it’s just so annoying when you take a bite and your whole steak slides off because of a slippery piece of beetroot – but by all means, add it if you like! N x

      Reply
  19. Melissa Rodrigues says

    August 19, 2020 at 1:09 am

    5 stars
    Made this today. Was a total hit with the family! Will definitely be making it again

    Reply
    • Lawrence Martin says

      October 21, 2020 at 7:55 pm

      Made this for my partner and I. Added bacon and cheese. Incredible! Well worth the effort on the onions. Definitely making this a regular.

      Reply
  20. Paula says

    June 8, 2020 at 4:52 pm

    My tradie husband has seen a steak sandwich or two in his life, but declared this steak sandwich to be the best ever!! Thanks so much for a wonderful recipe!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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