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Huey's Steak Sanga


  • 2 medium onions, finely sliced

  • vegetable oil

  • 4 x 100 gm porterhouse steaks, trimmed very well

  • olive oil spray

  • 4 rindless bacon rashers

  • ¼ cup Dijon mustard

  • ¼ cup mayonnaise

  • 8 thick slices country-style bread

  • crisp Iceberg lettuce leaves

  • 3 ripe red tomatoes, sliced


  • 1.

    Heat a little oil in a frypan and gently sauté the onions until soft and golden, regularly stirring.

  • 2.

    Batten out the steaks to an even thickness and cook to the desired degree on a lightly oiled, preheated ridged grill (or BBQ), together with the bacon.

  • 3.

    Combine the mustard and mayonnaise and smear generously on the bread. Then top with the lettuce, tomato, steak, bacon, onion and beetroot chutney.

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