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All-bbq steak sandwich
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your steak sandwich with homemade BBQ chili mayo for extra flavor.
Ingredients:
  • 500.00 ml beer-can cabbage, finely shredded (see notes)
  • 1 carrot, cut into matchsticks
  • 125.00 ml flat-leaf parsley leaves
  • 4 (about 150g each) Beef Scotch Fillet Steaks
  • 2 red onions, thickly sliced crossways
  • 8 slices Stone Baked White Sourdough Vienna*
  • 1 ripe avocado, mashed
  • 10.60 gm lime juice
  • 4 radishes, thinly sliced
  • Flat-leaf parsley leaves, extra, to serve
  • 2 long red chillies
  • 120g sour cream
  • 150g mayonnaise
  • 20.00 ml sriracha or chilli sauce
Instructions:
  • To create the delicious BBQ chili mayo, fire up a barbecue or chargrill on high heat. Grill the chilies, flipping occasionally, for 5 minutes until they are charred all around. Place the chilies in a sealable plastic bag and let them sit for 5 minutes to make removing the skin easier.
  • Peel the chillies with care. Slice them in half lengthwise and scrap out the seeds using a sharp knife. Finely chop the chilli flesh and mix it with sour cream, mayonnaise, and sriracha or chilli sauce in a small bowl.
  • Mix together cabbage, carrot, parsley, and 1 tablespoon of zesty BBQ chili mayo in a bowl.
  • Slice each steak in half horizontally to create two thin steaks. Sandwich a steak between two sheets of plastic wrap and use a meat mallet or rolling pin to gently flatten to 1cm thickness. Season generously and repeat with the rest of the steaks.
  • Grill steaks on the barbecue for 1 minute on each side for a medium cook or until done to your preference. Place on a plate, cover with foil, and let rest for 5 minutes before serving.
  • Grill the onion on the barbecue for 2 minutes per side until soft. Transfer to a plate. Toast the bread on the barbecue for 1 minute per side until lightly charred.
  • In a bowl, mix together the avocado, lime juice, and 1 tablespoon of the remaining BBQ chili mayo. Don't forget to season to taste.
  • Divide half of the bread onto plates. Evenly spread with avocado mixture. Add cabbage mixture, radish, and half of the onion. Place steaks on top and add a dollop of BBQ chili mayo. Finish with remaining onion, extra parsley leaves, and remaining bread.

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