Barbecued Steak Sandwiches

Barbecue.Master's picture

Jan. 18, 2011


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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1030Calories from Fat 345

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 306 mg12.75%

Total Carbohydrates 39 g13%

Dietary Fiber 3 g12%

Sugars 6 g

Protein 125 g250%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet