A hearty bistro style sandwich, this makes a great BBQ meal. Serve with fresh salad leaves like iceburg lettuce for the perfect finish. The tender steak is this recipe is cooked to perfection and really compliments the sesame bread rolls. The brown sugar gives the meat a sweet glaze. Serve with homemade chunky chips and enjoy.
- 2tbsp olive oil
- 2 medium onions, sliced
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 2 thin sirloin steaks
- Worcestershire sauce
- 2 long sesame seed submarine bread rolls
- Curly lettuce leaves
Heat the oil in a frying pan and add the onions. Cook over a very low heat for about 15 mins until tender and just beginning to turn brown. Add the sugar and vinegar and cook slowly for a further 5–10 mins until beginning to caramelise. Remove and keep warm.
Heat a griddle pan or barbeque and cook the steaks for 2–3 mins each side.
Arrange a few lettuce leaves on the bottom halves of the rolls. Top with the steak, season with Worcestershire sauce and arrange the onions on top. Close the sandwiches with the other halves of the rolls.
When grilling steak always remove from the fridge at least half an hour before cooking. Trim off any excess fat and then make small cuts on the edge of the steak at intervals and this will stop thinly cut steak curling up as it cooks.