Steak Sandwiches with Jalapeno Mayonnaise
"From our Saturday newspaper the Weekend West."
Original is 4 servings
Ingredients
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- TO SERVE
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- FOR JALAPENO MAYONNAISE
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Nutritional
- 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 by Step Method
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
No special items needed.
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