Steak sandwich with caramelised onions & grilled capsicum
It’s a Samba Summer eve, the music is pumping, and we have used our Natural Firelighters and lump charcoal to create the most epic savoury sandwich yet!
Ingredients
400 grams of good quality minute steak finely slice against the grain
2 capsicums sliced into thin strips
1 onion thinly sliced into rounds
¼ cup of Chimichurri/BBQ sauce or tomato sauce
2 thick, crusty sourdough rolls
Method
1. Get your BBQ nice and hot with the Samba Lump Charcoal and natural firelighters. These two products ensure your BBQ stays consistently hot for a long period of time.
2. In a small saucepan, combine your butter and herbs and melt them over the heat to make herbed butter.
3. Pour some oil onto the hot plate and throw in your chopped onions, capsicum and steak.
4. Once your steak has started browning up, pour over your chimichurri/BBQ sauce or tomato sauce. Mix it up and let it simmer together for a while.
5. Dip your coriander bunch into the herbed butter and use that to butter up your sourdough rolls. Once done, toast the rolls on the BBQ.
6. Time to assemble your steak sandwich. Spread your toasted bread with burger sauce or mayonnaise. 7. Place your butter lettuce on top along with the provolone cheese. Top it up with the charred veggies and that mouthwatering steak.
8. Now, this last step is very important - DEVOUR IT!
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