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