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Steak Sandwich

20 mins Cook
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Indulge in the delight of a mouthwatering steak sandwich, featuring succulent beef slices, complemented by caramelized onions, garlic aioli, mustard, fresh lettuce, and ripe tomato. This delectable treat is perfect for a swift and satisfying midweek dinner or for sharing cherished moments with loved ones during gatherings!

Steak Sandwich Steak Sandwich

A big, juicy Steak Sandwich!

Let’s savor the essence of a remarkable culinary creation – behold, the Steak Sandwich! While most sandwiches are delightful, this one stands in a league of its own.

I must admit, calling it a “sandwich” seems almost ironic, considering it’s a far cry from the typical ham, lettuce, and tomato variety I munched on while setting up to photograph these heavenly Steak Sandwiches. But trust me, this is a taste sensation you won’t want to miss.

Let me introduce you to the star of this show – Bavette, a fantastic value secondary beef cut hailing from the flank and skirt steak family. Also known as flap meat, sirloin flap steak, and sirloin tip, it’s an Australian gem that deserves more attention. I can understand why it might be hard to find, as butchers might keep it for themselves – it’s that good.

Cooked to perfection, Bavette delivers tender slices of beef that practically melt in your mouth, boasting a delightful beefy flavor. Slice it across the grain, and each bite becomes a tender sensation.

My preferred method involves using a thick piece of beef, sliced generously and piled high onto the sandwiches. But if you’re looking for a quicker option, “quick sear” cuts, often labeled as “minute steaks,” are a viable choice. Keep in mind, though, not to overcook them, as they can become dry.

Now, let’s talk about the magical touch that elevates this Steak Sandwich to gourmet status – caramelized onions. Yes, they take a little time to make, but they’re worth every second, turning this humble creation into something truly extraordinary.

With endless possibilities to customize your Steak Sandwich, from basic to gourmet, it’s a culinary adventure worth embarking on. So, why not treat yourself tonight? Grab a beer, set the mood with music, sear that steak, and indulge in the masterpiece that is the Steak Sandwich. You won’t regret it!

Steak Sandwich

Steak Sandwich

Indulge in the delight of a mouthwatering steak sandwich, featuring succulent beef slices, complemented by caramelized onions, garlic aioli, mustard, fresh lettuce, and ripe tomato. This delectable treat is perfect for a swift and satisfying midweek dinner or for sharing cherished moments with loved ones during gatherings!
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 3/4 cup mayonnaise , preferably whole egg

  • 1 large garlic clove , minced


  • 3 large onions , peeled and finely sliced (brown, white or yellow)

  • 40 g / 3 tbsp butter

  • 2 tbsp brown sugar

  • 1 tbsp balsamic vinegar

  • 1/4 tsp salt & pepper


  • 600 - 700 g / 1.2 - 1.4 lb grilling beef steak (Note 3)

  • Salt and pepper

  • 1 tbsp vegetable oil

  • 2 tomatoes , thickly sliced

  • 60 g / 2 oz rocket /arugula or other lettuce of choice

  • Mustard (I use American)

  • Turkish bread , about 60cm / 2 feet long (or 4 rolls / buns of choice)


Garlic Aioli: Combine mayonnaise with minced garlic, and let it sit for 30 minutes or more to develop its flavorful goodness (avoid keeping it for more than 3 days).
Caramelized Onion: In a skillet over medium-low heat, melt butter and add onions, stirring to coat them in butter. Cover the skillet with a lid (or use a baking tray) and let it sit for 20 minutes, stirring occasionally. Remove the lid and continue cooking for another 20 minutes, stirring occasionally until the onions turn golden (slightly increase heat if needed for color). Add sugar, vinegar, salt, and pepper, and cook for an additional 10 minutes until the onions become jammy. Remove from heat and keep warm.
BEEF: Allow the beef to sit at room temperature for 20 minutes before cooking. Season it generously with salt and pepper. Heat oil in a skillet over high heat (or heat the BBQ). Cook the steak to your preferred level of doneness - for secondary cuts like Bavette, skirt, or flat iron, medium-rare is best. Place the cooked beef on a plate, cover it loosely with foil, and let it rest for 5 to 10 minutes. Then, slice it thinly against the grain.
ASSEMBLE THE SANDWICH: Cut the Turkish bread into 15cm/6" lengths and split them in half. Lightly toast the bread. Generously spread the bottom piece with garlic aioli. Top it with rocket, tomato slices, beef, and caramelized onion. Spread mustard on the top piece of bread and place it on top to complete the sandwich.


To whip up a quick and delicious meal, I used a shortcut garlic aioli. However, if you're feeling adventurous and want to make your own, here's a simple homemade recipe: In a small food processor, combine 2 minced garlic cloves with 2 egg yolks. Give it a quick whizz, then, while processing on medium-low speed, slowly pour in 3/4 cup (185ml) of olive oil (avoid extra virgin, as it can be too strong). Finish it off with some salt to taste, 1/2 tsp of Dijon mustard, and a squeeze of lemon juice. The real game-changer in this recipe is the caramelized onions! But if you're short on time, a quick alternative is to sauté onions in butter over medium-high heat until softened. For this method, you'll only need 2 onions. To give them a caramelized-like touch, add 2 tbsp of brown sugar towards the end. For this masterpiece, I used Bavette Beef, which goes by various names such as flap meat, flap steak, sirloin flap steak, and sirloin tip. It's a fantastic value for money and packs a more flavorful (beefy) punch compared to pricier mainstream steaks like porterhouse. When cooked no more than medium (preferably medium-rare) and sliced thinly against the grain, each piece becomes exquisitely tender. I personally love that it's thicker than skirt steak, which often leaves me wanting more tenderness. This wonderful discovery has won me over! I got my Bavette from Harris Farms in Australia, part of their Curious Cuts range. However, you can use any cut of beef suitable for grilling in this recipe. For Bavette, approximately 2cm thick and at room temperature, I recommend cooking it for 3 minutes on the first side and 2 minutes on the other for medium-rare perfection. Now, let's talk about the nutritional aspect. The total serving of the Steak Sandwich accounts for 153 calories from the Garlic Aioli and 126 calories from the Caramelized Onions. Enjoy your Steak Sandwich and savor every delicious bite!
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