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Steak ‘Sarmies’ with Roasted Tomatoes and Caramelised Onions


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
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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


  • 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)

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.



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.