Steak Sandwiches with Jalapeno Mayonnaise

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"From our Saturday newspaper the Weekend West."

Original recipe yields 4 servings


  • Serving Size: 1 (422.2 g)
  • Calories 859.9
  • Total Fat - 49.7 g
  • Saturated Fat - 14 g
  • Cholesterol - 152.9 mg
  • Sodium - 986.6 mg
  • Total Carbohydrate - 46.9 g
  • Dietary Fiber - 3.1 g
  • Sugars - 7.7 g
  • Protein - 55.4 g
  • Calcium - 478.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 12.7 mg
  • Thiamin - 1.4 mg

Step 1

Heat 1 tablespoon of the oil in a medium, non-stick frying pan over a medium to high heat and add onions and cook, stirring occasionally, for about 15 minutes or until soft and then add vinegar and stir for a further 1 minute, or until caramelised and remove and cover to keep warm.

Step 2

Meanwhile, to make jalapeno mayonnaise, combine all ingredients in a bowl.

Step 3

Trim steaks and cut in half crossways and place between two sheets of baking paper and doing one at a time, gently pound with a meat mallet until 5mm thick and then cut steaks in half again and trim of any sinew and then tops with garlic and 1 tablespoon of the oil and season with salt and pepper and brush remaining oil over bread slices.

Step 4

Heat a large, oiled grill plate over a medium to high heat and cook bread for about 1 to 2 minutes on each side, or until charred and remove and keep warm.

Step 5

Add half the steaks to hot grill plate and cook for about 1 minute each side, or until tender and then remove and then cook remaining sseaks on the hot grill plate for 1 minutes and turn over and top with cheese slices and cook for a furher 1 minutes, or until melted.

Step 6

To serve, spread half the bread with mayonnaise and top with tomato, rocket,steaks, onions and remaining bread slice.

Tips & Variations

No special items needed.