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Aussie steak sandwich
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
An iconic Australian steak sandwich with pineapple, beetroot, lettuce, and smoky barbecue sauce.
Ingredients:
  • 10.00 gm bush spice seasoning (see notes)
  • 2.50 gm smoked paprika
  • 1 tsp finely grated lemon rind
  • 4 x 150g beef sirloin or rump steaks
  • 2 red onions, sliced into rings
  • 1/2 pineapple, peeled, thinly sliced
  • 8 slices crusty sourdough bread
  • 61.88 gm light whole-egg mayonnaise
  • 21.00 gm lemon juice
  • 225g can beetroot slices, drained
  • 4 butter lettuce leaves
  • 45.20 gm smoky barbecue sauce
Instructions:
  • Mix together the bush spice, paprika, lemon rind, 1 1/2 tablespoons of oil, and half of the garlic in a bowl, then massage the mixture onto the steak until well coated.
  • Preheat a sizzling hot barbecue hotplate. Grill the steak over medium-high heat for 3 to 4 minutes per side for medium doneness, or until it reaches your preferred level of doneness. Place it on a plate, loosely cover with foil, and let it rest for 5 minutes.
  • Next, coat the onion in the remaining oil and caramelize on the hotplate. Grill the pineapple, turning occasionally, until lightly charred, about 2 to 3 minutes. Lightly spray both sides of the bread slices with oil and grill for 1 to 2 minutes per side until lightly toasted.
  • In a small bowl, mix together mayonnaise, lemon juice, and the rest of the garlic. Season with salt and pepper. Spread half of the bread on serving plates with the mayonnaise mixture. Layer with pineapple, onion, beetroot, steak, and lettuce. Drizzle with barbecue sauce and top with the remaining bread slices. Serve and enjoy!

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