All-bbq steak sandwich

Homemade BBQ chilli mayo makes this juicy steak sandwich extra special.

• 2 cups beer-can cabbage, finely shredded (see notes)
• 1 carrot, cut into matchsticks
• 1/2 cup flat-leaf parsley leaves
• 4 (about 150g each) Coles Australian Beef Scotch Fillet Steaks
• 2 red onions, thickly sliced crossways
• 8 slices Coles Bakery Stone Baked White Sourdough Vienna*
• 1 ripe avocado, mashed
• 2 teaspoons lime juice
• 4 radishes, thinly sliced
• Flat-leaf parsley leaves, extra, to serve

BBQ chilli mayo

• 2 long red chillies
• 1/2 cup (120g) light sour cream
• 1/2 cup (150g) whole-egg mayonnaise
• 1 tablespoon sriracha or chilli sauce

Energy 3088kJ	Fat saturated 11.00g
Fat Total 39.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 45.00g	Dietary Fibre 11.00g
Protein 46.00g	Cholesterol mg
Sodium 564.00mg

All nutrition values are per serve.

1. Step 1

   To make the BBQ chilli mayo, heat a barbecue or chargrill on high. Cook the chillies, turning occasionally, for 5 mins or until blackened all over. Transfer to a sealable plastic bag and set aside for 5 mins (this helps lift the skin).

2. Step 2

   Carefully peel the chillies. Halve lengthways and use the blade of a sharp knife to scrape and remove the seeds. Finely chop the chilli flesh. Combine with the sour cream, mayonnaise and sriracha or chilli sauce in a small bowl.

3. Step 3

   Combine cabbage, carrot, parsley and 1 tbs of the BBQ chilli mayo in a bowl.

4. Step 4

   Use a sharp knife to cut each steak horizontally into 2 thin steaks. Place a steak between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 1cm thick. Season well. Repeat with remaining steaks.

5. Step 5

   Cook steaks on the barbecue for 1 min each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

6. Step 6

   Meanwhile, cook the onion on the barbecue for 2 mins each side or until onion softens. Transfer to a plate. Toast bread on the barbecue for 1 min each side or until lightly charred.

7. Step 7

   Combine the avocado, lime juice and 1 tbs of the remaining BBQ chilli mayo in a bowl. Season.

8. Step 8

   Divide half the bread among serving plates. Spread evenly with avocado mixture. Top with the cabbage mixture, radish and half the onion. Top with steaks and a dollop of remaining BBQ chilli mayo. Top with the remaining onion, extra parsley leaves and remaining bread.

Serve with cooked French fries and remaining BBQ chilli mayo.

To make the beer can cabbage: Use a sharp knife and spoon to cut and scoop out a 7cm-wide, 7cm-deep cavity from the base of a whole red cabbage, large enough to hold a beer can. Open beer can and pour half the beer into a jug. Stand cabbage on the open can on a baking tray. Combine 1/2 cup (125ml) barbecue sauce with 1/4 cup (60ml) reserved beer. Brush over cabbage. Cook in a covered barbecue at 180C using indirect heat, brushing with sauce mixture every 15 mins, for 45 mins or until tender and charred. Cool slightly, then carefully remove the cabbage from the can.