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Steak BLT sandwich with the lot


  • Heat a little oil in a pan and gently sauté the onion until golden, stirring now and again.
  • Mix together the mayonnaise, sour cream, lemon juice, garlic and mustard until well combined. Taste for seasoning and set aside. 
  • In another bowl, lightly dress the leaves with balsamic, oil and seasonings to taste. 
  • Cook the bacon on a lightly oiled ridged grill (or BBQ).
  • In another pan, fry the eggs in a little hot oil and grill or toast the bread. 
  • When the eggs are almost ready, season the steaks and grill (or barbecue) to the desired degree. 
  • Butter half the toast on one side and smear with a decent amount of the mayonnaise. Top with beetroot, avocado, tomatoes, steak, bacon, onions, an egg and the salad. Then butter the remaining toast, smear with chutney and press down on top.
  • Serve with bibs and/or plenty of serviettes.


  • olive oil
  • 1 medium onion, sliced
  • 2 heaped tbsp mayonnaise
  • 1 heaped tbsp sour cream
  • juice of ½-1 lemon
  • 1 garlic clove, crushed
  • 1 heaped tspn Dijon mustard
  • a handful of baby cos lettuce leaves
  • a handful of baby rocket leaves
  • balsamic vinegar
  • sea salt & freshly ground pepper
  • olive oil spray
  • 4 rindless bacon rashers
  • 4 large eggs
  • 8 thick slices country-style bread
  • 4 x 80 gm minute steaks, trimmed of all fat & battened out to even thickness
  • softened butter (optional)
  • canned beetroot, drained well
  • 1 avocado, sliced (optional)
  • 1-2 large ripe, red tomatoes, sliced
  • good tomato chutney, tomato pickles or tomato sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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