Non-VegetarianAustralian cuisine Main Course

Barbecued Steak with Onion and Bread

Name: Barbecued Steak with Onion and Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 800 g beef scotch fillet or rump steaks; 3 large brown onions; 40 g salted butter; 2 tbsp Vegetable oil; 1.5 tsp sea salt; 1 tsp cracked black pepper; 1 tbsp Worcestershire sauce; 8 slices thick white bread; 4 tbsp tomato sauce

Thick juicy beef steak seared on a smoking hotplate, piled with sweet fried onions and served on fresh white bread with sauce.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

800 g beef scotch fillet or rump steaks — 4 steaks cut 2.5 cm thick, at room temperature
3 large brown onions — peeled and thinly sliced into rings
40 g salted butter — for frying onions and buttering bread
2 tbsp Vegetable oil — or beef dripping for high-heat cooking
1½ tsp sea salt — coarse flakes
1 tsp cracked black pepper — freshly ground
1 tbsp Worcestershire sauce — for seasoning the onions
8 slices thick white bread — fresh sandwich loaf or crusty damper slices
4 tbsp tomato sauce — or Australian barbecue sauce, to serve

Equipment

•Barbecue hotplate or cast-iron frypan
•Tongs
•Carving board
•Spatula

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 30 g
carbs: 38 g
fibre: 3 g
protein: 48 g
calories: 620 kcal

Instructions

1
Take steaks from the fridge thirty minutes prior to cooking so they cook evenly.
2
Heat a barbecue hotplate or heavy frypan over high heat until smoking hot.
3
Melt half the butter and one tablespoon of oil on the cooler side of the plate.
4
Add sliced onions and cook for twelve minutes, stirring often, until soft and deeply golden.
5
Splash Worcestershire sauce over the onions and push them to the edge to stay warm.
6
Rub steaks with the remaining oil and season both sides liberally with salt and pepper.
7
Place steaks on the hottest part of the grill plate and sear for three minutes undisturbed.
8
Turn steaks over once and cook for two to three minutes for a medium-rare finish.
9
Transfer steaks to a wooden board and rest them in a warm spot for five minutes.
10
Butter the bread slices generously and place one slice on each serving plate.
11
Place a rested steak on each bread base, top with warm onions, and add tomato sauce.

Chef's tips

Resting the meat is critical so the juices settle back into the beef rather than soaking through the bread too quickly. Ensure the hotplate is intensely hot before the steak hits the iron to guarantee a deep brown crust.

Ingredient substitutions

scotch fillet steaks → porterhouse, sirloin, or thick tenderised rump steaks
thick white bread → thick slices of fresh damper or soft damper rolls

Storage

Store leftover cooked steak and fried onions separately in an airtight container in the fridge for up to three days.

Reheating

Reheat steak and onions gently in a warm frypan with a small knob of butter just until heated through.

Common mistakes to avoid

•Throwing cold steak onto the hotplate, which causes it to steam and turn tough.
•Rushing the onions on excessive heat rather than letting them sweeten and caramelise gently.

Serving suggestions

Serve immediately with a cold drink and extra tomato sauce on the side.Add a second buttered slice of bread on top to eat as a rustic station sandwich.