• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, D
MineralsNatrium, Magnesium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup (60ml) olive oil

  2. 3 red onions, finely sliced

  3. cup brown sugar

  4. sea salt and freshly ground black pepper

  5. 2 tablespoons cranberry jelly

  6. 2 tablespoons balsamic vinegar

  7. 2 teaspoons fresh thyme leaves

  8. 2/3 cup (200g) mayonnaise

  9. 1 tablespoon tomato sauce

  10. 1 tablespoon barbecue sauce

  11. 1 tablespoon horseradish

  12. teaspoon dry English mustard

  13. cup (20g) finely grated parmesan

  14. 4 minute steaks

  15. Turkish bread, cut into four, halved horizontally and toasted

  16. 2 vine tomatoes, sliced

  17. butter lettuce

Instructions Jump to Ingredients ↑

  1. Heat 2 tablespoons olive oil in a medium saucepan over a medium-low heat. Add onion, cook for 10 minutes or until soft. Add the brown sugar and cook for a further 2-3 minutes until sugar starts to caramelise; season to taste. Set aside 1/3 of the onion mixture for the kids.

  2. With the remaining onion mixture, add cranberry jelly, balsamic vinegar and thyme; simmer gently for 15 minutes or until most of the liquid has evaporated and the jam has thickened.

  3. Evenly divide mayonnaise between two small bowls. For the kids, add tomato and barbecue sauce, mixing to combine. For the adults, add horseradish, mustard and parmesan, mixing to combine.

  4. Heat remaining olive oil in a large frying pan over a medium-high heat. Add steaks and cook for 2 minutes on each side.

  5. To make the sandwiches, spread mayonnaise on the cut side of the toasted Turkish bread, followed by steak, onion, tomato and lettuce, finishing with an extra dollop of mayonnaise.


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