Barbecued Steak Sandwiches
|Lean rump steak||6 , cut 1/2 inch thick|
|Onions||3 , finely sliced|
|Whole meal bread slice/Grain bread slices||12 (Thick Slices)|
|Olive oil||1 Tablespoon|
|For ginger wine marinade|
|Red wine||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Olive oil||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||2 Teaspoon|
1. To make marinade, place wine, oil, garlic and ginger in a bowl and mix to combine. Place steaks in a shallow glass or ceramic dish. Pour marinade over, cover, and marinate at room temperature for 2-3 hours or overnight in the refrigerator.
2. Cook onions on lightly oiled barbecue plate (griddle) or in a lightly oiled frying pan on barbecue for 10-15 minutes or until golden. Preheat barbecue to a medium heat. Drain steaks and cook on lightly oiled barbecue for 3-5 minutes each side or until cooked to your liking.
3. 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 slices with steak, onions and remaining bread slices.