Ingredients Checklist
- 300g porterhouse
- 2 onions, finely sliced
- 3 tbsp olive oil
- ½ cup shredded red cabbage
- ½ cup grated carrot
- ½ finely cut kale
- Sea salt & cracked black pepper
- 4 large slices white bread
- Handful potato crisps
Campfire sauce
- ¾ cup mayonnaise
- ½ cup bbq sauce
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- 1 tbsp lime juice
Instructions
- Heat 2 tablespoons of olive 0il in a medium frypan, add sliced onion and cook over medium heat until golden and caramelised.
- Mix ingredients for campfire sauce in a small bowl.
- Place cabbage, carrot and kale in a small bowl. Add 2 tablespoons of campfire sauce and mix to combine.
- Brush the steak with remaining olive oil, season with salt and pepper and cook in a heavy based frypan until cooked to your liking. Allow to rest for 5 minutes before thinly slicing.
- Toast bread and top 2 slices with caramelised onion, coleslaw and beef slices.
- Drizzle beef with campfire sauce and add a layer of potato crisps.
- Finish the sandwich with a slice of toasted bread and serve.