Barbecued Steak with Onions and Bread Rolls
Juicy beef steaks cooked on a sizzling hotplate with sweet caramelised onions, tucked into fresh white rolls with tomato sauce.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Barbecue flat hotplate or cast-iron frypan
- •Metal tongs
- •Barbecue spatula
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 30 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 44 g
- calories
- 620 kcal
Instructions
- 1
Take steaks out of the fridge 20 minutes before cooking to bring them to room temperature.
- 2
Preheat a barbecue hotplate or large cast-iron frypan over medium-high heat.
- 3
Drizzle 1 tablespoon of olive oil onto the hotplate and add the sliced onions.
- 4
Cook the onions with a pinch of salt for 10 to 12 minutes until soft and golden brown.
- 5
Splash Worcestershire sauce and vinegar over the onions, toss well, and push them to the cooler side of the plate.
- 6
Rub the steaks with the remaining oil, sea salt, and black pepper on both sides.
- 7
Place steaks on the hottest part of the plate and sear for 3 to 4 minutes without moving.
- 8
Turn steaks over and cook for another 2 to 3 minutes for medium-rare.
- 9
Transfer the steaks to a warm plate, cover loosely with foil, and rest for 5 minutes.
- 10
Split the bread rolls and spread the insides lightly with butter.
- 11
Place rested steaks into rolls, pile high with warm onions, and top with tomato sauce.
Chef's tips
Always rest your steaks for at least five minutes so the juices settle back into the meat rather than soaking through the bread roll. If your onions start catching and scorching before softening, add a tiny splash of water to steam them gently on the hotplate.
Ingredient substitutions
- beef scotch fillet steaks → rump steaks or sirloin steaks
- soft white bread rolls → thick slices of white sandwich bread or crusty damper rolls
- tomato sauce → barbecue sauce or sweet mustard pickle
Storage
Store leftover cooked steak and onions in an airtight container in the fridge for up to three days.
Reheating
Reheat steak slices and onions quickly in a hot frypan with a touch of butter until steaming.
Common mistakes to avoid
- •Cooking steaks straight from the fridge, which cools down the hotplate and prevents a good sear.
- •Rushing the onions on high heat, causing them to burn before becoming tender and sweet.
- •Skipping the resting step, resulting in tough meat and soggy bread.
Serving suggestions
Cooked Barbecued Steak with Onions and Bread Rolls?
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