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Steak ‘Sarmies’ with Roasted Tomatoes and Caramelised Onions

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These steak sarmies are a little different but taste even better than you'd ever imagine!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
Categories: Beef & Veal, Dish Type, Lunch, Main Ingredient, Mains, Meals and Courses, Sandwiches
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Ingredients

Roasted tomatoes

  • 200 g baby tomatoes, halved
  • 2 Tbsp (30 ml) olive oil
  • 2 sprigs rosemary
  • freshly milled salt and pepper

Caramelised onions

  • 1 Tbsp (15 ml) olive oil
  • 2 large onions, sliced
  • 2 Tbsp (30 ml) balsamic vinegar
  • 2 Tbsp (30 ml) brown sugar

Steak

  • 4 x 200 g porterhouse steaks
  • 1 Tbsp (15 ml) olive oil
  • freshly milled pepper
  • Maldon salt
  • 4 crusty Portuguese rolls
  • ¼ C (60 ml) Dijon mustard
  • 100 g salad leaves (watercress, rocket and/or baby spinach)

Method

Roasted tomatoes

 

Preheat the oven to 220 °C.

Arrange the tomatoes on a greased baking tray, drizzle with olive oil, top with rosemary and season. Roast for about 20 minutes or until slightly charred.

Caramelised onions

Heat the oil in a saucepan and fry the onions until they are translucent. Add the vinegar and sugar and simmer for about 15 minutes until reduced and sticky. Season with salt and pepper.

 

Steak

Heat a griddle pan until smoking hot.

Rub the steaks with oil and black pepper. Brown each steak on both sides and then cook for a further 4 minutes on each side for medium-rare. Season with salt, cover with foil and allow to rest for 5 minutes.

Cut the rolls in half and spread generously with Dijon mustard. Fill with some salad leaves, top with steak, some roasted tomatoes and caramelised onions.