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Barbecued Steak Sandwiches


  • 6 lean rump steaks 1cm thick
  • 3 onions, finely sliced
  • 12 thick slices whole-grain bread
  • olive oil
  • 1 cup red wine
  • 1/2 cup olive oil
  • 1 clove garlic, crushed
  • 2 tsps grated ginger


To make the marinade, place wine, oil, garlic and ginger in a bowl and mix to combine. Place the steaks in a shallow non-metallic dish and pour marinade over, cover, and marinate at room temperature for 2 - 3 hours or overnight in the refrigerator. Cook onions on a lightly oiled barbecue plate (griddle) or in a lightly oiled frying pan on the barbecue for 10 - 15 minutes or until golden. Preheat barbecue to a medium heat. Drain steaks and cook on a lightly oiled barbecue grill for 3 - 5 minutes on each side or until cooked to your liking. Lightly brush bread slices with oil and cook on barbecue grill for 1 - 2 minutes each side or until lightly toasted. To assemble sandwiches, top 6 toasted bread slice with steak, onions and remaining bread slices. Variation:- You may like to add salad ingredients to your sandwiches. Mustard or relish is also a tasty addition.

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