Grilled Steak Sandwich with Caramelised Onions and Mushrooms
Photography Josh Griggs.
If you’d like to make a vegetarian version, slices of grilled haloumi with a tomato relish would go perfectly with the sticky onions and mushrooms.
Serves: 4
INGREDIENTS
2 large brown onions, thinly sliced
2 tablespoons each olive oil and butter
sea salt and ground pepper
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary or thyme
6 large portobello mushrooms, sliced
1 tablespoon soy sauce
2 x 200-gram rib eye steaks or sirloin steaks
To serve
4 ciabatta rolls, warmed, halved, buttered
mayo, rocket leaves and mustard
METHOD
Cook the onions with the oil and butter and a good pinch of salt on a barbecue hot plate until soft. Add the garlic, herbs and mushrooms and continue to cook, turning often, until tender. Sprinkle over the soy sauce and cook for a few minutes until glossy.
Season the steak with salt and pepper and cook on the barbecue grill until done to your liking. Set aside to rest then slice.
To serve: Spread each of the ciabatta roll bottoms with mayo and top with rocket and steak slices. Add a squeeze of mustard then pile the onion mixture on top. Add the tops and eat immediately.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.