Open steak sandwich with onions and barbecue sauce

AT A GLANCE

  • Serves 4 people

  • 1 kg piece hanger steak, at room temperature
  • For drizzling: olive oil
  • 2 ciabatta rolls, halved horizontally
  • 2 Spanish onions, thickly sliced
  • 2 vine-ripened tomatoes, thickly sliced
  • To serve: good-quality mayonnaise
  • 1 cup (loosely packed) wild rocket
  •  
  • Barbecue sauce
  • 40 gm butter, coarsely chopped
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 125 ml Kentucky bourbon
  • 350 ml tomato sauce
  • 250 ml (1 cup) each tomato passata and cider vinegar
  • 150 gm brown sugar
  • 80 ml (1/3 cup) Worcestershire sauce
  • 60 gm (ΒΌ cup) molasses
  • 3 canned chipotle chillies in adobo (see note)
  • 1 tbsp chipotle Tabasco (see note)
  • Juice of 1 lemon
01   For barbecue sauce, heat butter in a large saucepan over low heat, add onion and garlic and stir occasionally until very tender (10-15 minutes). Increase heat to medium, add bourbon, bring to the simmer, then add remaining ingredients except lemon juice. Reduce heat to low and stir occasionally until thick and dark (45-50 minutes). Add juice, season to taste, pour into sterile containers or jars, seal and refrigerate to cool. Makes about 1 litre. Barbecue sauce will keep refrigerated for 3 weeks in a sterile airtight container.
02   Preheat a barbecue to medium heat. Drizzle steak with a little olive oil, season to taste and barbecue, turning frequently, until cooked to your liking (15-20 minutes for medium-rare). Set aside to rest for 10 minutes then thickly slice.
03   Meanwhile, drizzle cut-sides of ciabatta with a little oil, season to taste, grill on barbecue until toasted (1-2 minutes), set aside.
04   Drizzle onion with a little oil, season to taste and barbecue on the flat plate, stirring occasionally, until tender (5-10 minutes). 5 Spread cut-sides of ciabatta with mayonnaise, divide steak among ciabatta, top with tomato, onion and rocket, season to taste and serve with barbecue sauce.

Note Canned chipotle chillies in adobo and chipotle Tabasco are available from select grocers and delicatessens.

Topics:

MAIN, STEAK, BOURBON, SUMMER, TOMATOES, MOLASSES, CHILLIES, SANDWICH, MODERN AUSTRALIAN, BEEF, CLASSIC DISH

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2012

Jan 2012

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