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An open steak sandwich with mustard & balsamic onions


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onions and garlic until lightly coloured. 
  • Add the balsamic and mustard. Stir well and cook until well flavoured. 
  • Then season the steaks well, generously spray with oil and cook on a preheated ridged grill (or BBQ) to the desired degree. Remove and set aside to rest for about 5 mins, before slicing. 
  • Toast the sourdough and spread one side of each piece with mayo. Then top with lettuce, the sliced steak, onions and a few mini herbs.


  • olive oil
  • 2 onions, sliced
  • 1 garlic clove, crushed
  • a generous splash of balsamic vinegar
  • 1 heaped tbsp Dijon mustard
  • sea salt & freshly ground pepper
  • 4 x 80-100 gm porterhouse steaks, trimmed of all fat & sinew
  • olive oil spray
  • 4 slices sourdough bread
  • mayonnaise
  • butter lettuce leaves
  • mini fresh herbs

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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