See how simple it is to make this pub-style classic at home. Packed with rich flavour, this steak sandwich is as easy as it is delicious.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
250g vine-ripened cherry tomatoes, halved
2 tbs olive oil
1 brown onion, thinly sliced
1 tbs brown sugar
1 tbs apple cider vinegar
400g pkt Coles Australian No Added Hormones Beef Sandwich Steak
8 x 2cm-thick slices Coles Bakery Stone Baked By Laurent Pane Di Casa, toasted
1/3 cup (100g) Coles Garlic Aioli
2 tbs Coles Beer Flavoured Dijon Mustard
4 green oak lettuce leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200˚C. Line a baking tray with baking paper. Place tomato on prepared tray. Spray with olive oil spray and season. Bake for 20 mins or until tomatoes collapse.
Step 2
Meanwhile, heat half the oil in a small saucepan over low heat. Add the onion and cook, stirring occasionally, for 10 mins or until light golden. Stir in the sugar and vinegar. Cook for 1 min or until sugar dissolves.
Step 3
Heat a barbecue grill or chargrill on high. Drizzle steak with the remaining oil. Cook steak for 1-2 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Cut the steaks in half.
Step 4
Spread half the bread slices with aioli. Spread the remaining bread slices with mustard. Place the bread slices with aioli on serving plates. Top with the lettuce, steak and onion. Season. Top with the remaining bread slices. Serve with tomato.
