Marinated steak sandwiches with charred onions

This recipe is inspired by a marinated flank steak sandwich from the website The Meatwave, written by Joshua Bousel.

Marinated steak sandwiches with charred onions Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

Steak marinade

• ¼ cup vegetable oil
• 2 tbsp each of lemon juice, soy sauce and Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 2 garlic cloves, finely grated
• salt and black pepper
• 500 g flank steak

Herb and garlic butter

• 80 g unsalted butter, softened
• 2 tsp finely minced garlic
• 1 tsp each finely chopped chives, thyme and parsley or 3 tsp other fresh herbs
• 1 tsp salt

To serve

• 1 large onion, thickly sliced
• vegetable oil, for brushing
• 1 large ciabatta loaf, halved
• 150 g sliced mild provolone cheese
• 2 large handfuls baby rocket or other leaves

Marinating time: 4-8 hours

Instructions

1. For the steak, put the oil, lemon juice, soy sauce, Worcestershire sauce, mustard, brown sugar and garlic in a small bowl, season with salt and pepper and whisk to combine. Place steak in a large resealable bag and pour in marinade. Seal the bag, removing as much air as possible. Place in refrigerator and let steak marinate for at least 4 hours, and up to 8 hours.
2. For the herb garlic butter, combine the butter, garlic and herbs in a small bowl. Mash with a fork to combine, season with salt and pepper.
3. When ready to cook, preheat a chargrill pan or barbecue on medium-high heat. Brush the sliced onion with oil and place on grill along with the flank steak.
4. Cook the onion for 5 minutes each side, or until softened and well charred. Cook the steak for 3-5 minutes per side, or until cooked to your liking. Allow the steak to rest for 5 minutes before slicing.
5. Spread both sides of the bread with the herb garlic butter and grill, cut side down for 1-2 minutes, or until lightly browned. Transfer to a serving plate and top with the steak slices, onion and cheese. Return the topped bread to the grill or barbecue and cover for 1 minute, or until the cheese has melted.
6. To serve, top with rocket leaves and top slice of the bread.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Moreish Marinades

Watch The Full Episode Here

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Watch The Full Episode Here

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