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  • 1/3 cup low-fat mayonnaise
  • 1 clove garlic, crushed
  • olive or canola oil spray
  • 2 large red onions, peeled, halved and thinly sliced
  • 1 teaspoon brown sugar
  • 1 teaspoon balsamic vinegar
  • freshly ground or cracked black pepper, to taste
  • 4 large thin field mushrooms, stalk removed (optional)
  • 4 beef rump sandwich or minute steaks, trimmed of fat (100g each)
  • ¾ Turkish bread loaf or pide (300g)
  • 6 pickled cucumbers or gherkins, sliced thinly lengthways
  • 425g can sliced beetroot, drained
  • 2 medium tomatoes, thinly sliced
  • 2 cups (80g) firmly packed rocket or baby spinach leaves
  1. Mix mayonnaise and garlic together in a cup and set aside.
  2. Spray a small non-stick frypan with oil and place over medium heat. Add onion and cook, stirring occasionally, for 7 minutes or until golden.
  3. Add the sugar and vinegar and cook, stirring, for 2-3 minutes until onion caramelises. Season with pepper and set aside.
  4. Preheat a barbecue grill or griddle pan on high heat. Spray both sides of mushrooms and steaks with oil and season with pepper. Place mushrooms on grill and cook for 3 minutes each side until cooked through; set aside.
  5. Reheat grill, add steak and cook for ½ to 1 minute each side, depending on thickness and until cooked to your liking. Transfer to a plate, cover to keep warm.
  6. Cut bread crossways into 4 pieces then cut each in half lengthways. Toast or grill both sides of bread then spread mayonnaise on one side of each slice.
  7. Place bread open-faced in the centre of a serving plate. Top the base with steak, mushroom, gherkin and onion. To the bread top, add beetroot, tomato and rocket or spinach leaves.
  8. Carefully sandwich both bread halves together and serve.


  • Add a slice of fresh pineapple, barbequed for 1 to 2 minutes each side until golden.
  • Replace beef with halved skinless chicken breast, 100g thin trimmed kangaroo steaks or remove meat altogether for a vegetarian option.

Storage Suggestions

  • Serve immediately.

Equipment List

  • Cup
  • small non-stick fry pan
  • stirring spoon
  • barbeque grill or griddle pan
  • bowl
  • plate
  • knife
  • cutting board
  • butter knife
  • serving plate


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

606g Quantity per serving Quantity per 100g
Energy 2033kJ 335kJ
Protein 32.3g 5.3g
Fat, total 8.0g 1.3g
— Saturated 1.6g 0.3g
Carbohydrate 64.0g 10.6g
— Sugars 30.0g 5.0g
Fibre 12.2g 2.0g
Sodium 1027mg 210mg