This recipe is an Australian classic, perfect for Australia Day!

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  • 4 lamb round or topside steaks

  • 1 tbsp olive oil

  • 1 red onion, thinly sliced

  • 1 cup baby spinach leaves

  • 8 slices Turkish bread, toasted

  • 1/3 cup beetroot dip


  • 1.

    Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.

  • 2.

    Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

  • 3.

    Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks are resting heat the oil in a frypan and add the onion. Cook over a moderately-high heat until onions are soft and golden.

  • 4.

    Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 316kj
  • Fat Total 19g
  • Saturated Fat 7g
  • Protein 24g
  • Carbohydrate 8g
  • Sugar 1g
  • Sodium 122mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
• Preparation time: 10 minutes
• Cooking time: 10 minutes

Visit for more luscious lamb dishes and ideas this Australia Day.

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