Steak sandwich with grilled onions and horseradish mayo

Prep 1 hour

Total 1 hour 15 min

This hearty sandwich is filled with savoury steak and packs a kick of heat topped with horseradish mayo!

1 12oz

ribeye, striploin or steak of your choice

red pepper, julienne

1 large

onion, sliced into ¾” rings

4 leaves

romaine

2 tsp

butter

bun, or bread of your choice

½ cup

mayonnaise

2 tbsp

horseradish

2 tsp

whole grain dijon

scallion, finely sliced

½ tsp

chili powder

1 tbsp

fresh lemon juice

kosher salt, to taste

fresh cracked black pepper, to taste

Remove steak from fridge approximately one hour prior to cooking to allow even cooking on the BBQ.
Pre-heat BBQ to high heat. Oil grill, season steak with salt and pepper and add to BBQ.
Add all veg to the BBQ the romaine will cook the fastest.
Once char marks and colour is achieved remove the vegetables from the grill.
The steak should reach an internal temperature of 125F to hit medium rare after resting.
In a mixing bowl combine all ingredients for mayo and set aside.
When steak is removed from BBQ and resting for 5 minutes toast bread. To assemble lay down mayo on both sides, romaine, peppers onions, sliced steak and serve!