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New York steak sandwich with BBQ glaze & bar room slaw



  • Put the tomato sauce, vinegar, Worcestershire, chilli paste, grain mustard and garlic in a heavy-bottomed pot. Mix well and rapidly simmer for about 10 mins. Set a little of the sauce aside for final brushing.
  • To make the dressing, whisk the cream and lemon juice with the anchovies, seasonings and Dijon mustard.
  • Then toss the cabbage, parsley, carrot, peanuts and red onion with the dressing until well coated. Set aside.
  • Cook the steaks to the desired degree on a lightly oiled, preheated ridged grill (or BBQ), brushing with the BBQ sauce towards the end of the cooking process. Remove and allow to rest for a few minutes, before slicing on the diagonal.
  • Spray 4 slices of bread with oil and grill.
  • Then place a steak on each piece of grilled bread, brush with the reserved sauce and top with a mound of the slaw.
  • nb.  If you like, you can grill 4 additional pieces of bread and place them on top.




  • 1½ cups tomato sauce or ketchup
  • 2 tbsp white wine vinegar
  • 2 tbsp Worcestershire sauce
  • 1 heaped tbsp chilli paste
  • ½ tbsp grain mustard
  • 2 large garlic cloves, crushed
  • 100 ml light cream
  • 2 tspn fresh lemon juice
  • 6-8 anchovies, finely chopped
  • sea salt & freshly ground pepper
  • 2 heaped tspn Dijon mustard
  • olive oil spray
  • 4 x 150 gm Porterhouse (or any other) steaks
  • ½ Savoy cabbage, core removed & finely shredded
  • a good handful of Italian (flat leaf) parsley leaves
  • 1 carrot, grated
  • a handful of peanuts (optional)
  • 1 red onion, finely sliced
  • 4 thick slices sourdough or country-style bread


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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