BBQ STEAK SANDWICH – The Danger Berries – Jemma (12) and Mia (10)


  • 3  “solid” rolls (e.g. ciabatta or Portuguese)
  • 2 onions, halved and sliced
  • 1 punnet black mushrooms, sliced
  • 2 cloves garlic, crushed
  • 500g cream
  • handful of baby lettuce, rocket or micro herbs
  • 100g butter
  • 250ml olive oil
  • 250g steak – rump or sirloin


For The BBQ Sauce:

  • 1 cup tomato sauce
  • 1 tbs apple cider vinegar
  • 1 tbs Worcestershire sauce
  • Juice of 1 lemon
  • 5 Tbs brown sugar
  • 5 Tbs white sugar
  • 1 tsp English mustard
  • salt and black pepper

For the Chips:

  • 4 regular potatoes
  • 250ml sunflower oil



  1. Peel the potatoes and cut into even chips
  2. Parboil for 5 minutes till slightly done but still firm
  3. Drain and set aside
  4. Heat a pan and add a knob of butter and a glug of olive oil
  5. Lightly fry the garlic taking care not to burn them
  6. Add the mushrooms and fry gently
  7. Add the cream and cook till cream reduces and thickens
  8. Season to taste and set aside
  9. Gently fry the onions in a glug of oil and a bit of melted butter till sticky and golden.
  10. To make the BBQ sauce, heat the ingredients in a pot on the sauce, stirring to mix
  11. Rub the steak with oil and season well.
  12. Heat a griddle pan till very hot.
  13. Sear the steak on both sides. Baste with the BBQ sauce and place in the oven for 7 minutes to cook
  14. Remove from the oven and set aside to rest

To serve:_mg_0773

  1. Fry the potatoes in hot oil till crisp on the outside and soft inside
  2. Slice the steak
  3. Grill the bread rolls on both sides
  4. Assemble by placing on the roll some rocket or micro herbs, add steak slices and top with caramelized onions.
  5. Plate with a pile of chips, the mushroom sauce on the side and a garnish of herbs on top

Enjoy! Yum.Me!


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