Steak Sandwich with Onion, Beetroot and Pickle Slaw

by on July 10, 2018

Throw an Aussie twist on your barbecue this Summer! This sandwich is a lean, protein-packed version of what Australian’s call a burger or sandwich “with the lot,” with an egg, beetroot and tomato.

If you want to up the carbohydrate content, you’re welcome to add a slice of canned pineapple. Throw it on the grill to caramelise and then add it to your sandwich.

If you’d like a bit more flavour, adding some fat to the burger will really bring it out. I’ve tried to keep this recipe as low fat as possible – however, you’re welcome to add cheese, bacon, avocado or any other higher fat ingredient you desire to really take it to flavour town.

2 rump or sirloin steaks, flattened and tenderised with a mallet
Pinch of smoked paprika, cumin and salt to rub
2 whole eggs
2 wholemeal or high fibre bread rolls
4 slices of tinned beetroot
1/2 cup of dill pickles, finely diced
Hot sauce to taste
3 tablespoons of Greek yoghurt
Undressed coleslaw
Sliced tomato
1/2 a red onion
1 tablespoon each of balsamic vinegar and Worcestershire sauce
1 teaspoon brown sugar
Salt and pepper to taste

Prepare the steaks by tenderising with a mallet and then rubbing in the spices with some salt and pepper. Leave to warm to room temperature so that they are extra tender when cooked.

While the steaks are resting, prepare the onion by thinly slicing and marinading in the balsamic vinegar, Worcestershire sauce and brown sugar. Put to one side, and make the coleslaw by combining the Greek yoghurt with the hot sauce, pickles and coleslaw mix.

Heat up your grill and add the onions and steak. Cooking both on a medium heat and constantly move the onions around while grilling. Make sure all of the remaining marinade is poured over the onions for maximum flavour and to let them caramelise.

For best results with your beef, turn it only once on the grill – it should take only 2 minutes each side.

After you’ve flipped the steak, crack an egg on your grill, halve the buns and throw those on to crisp up the bread and then prepare to assemble your sandwich.

Layer everything on your bun and serve immediately. Serves 2

Nutritional info:
Calories: 530
Fat: 12g
Protein: 50g
Carbs: 50g
Fibre: 7g

Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].

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