Steak Sanga (Australia) on Sandwiches of History

Presenter / Source

• Channel/host: Sandwiches of History (YouTube)
• Referenced recipe: Cooking with Dael — “Dael’s Tangy Onions” (sweet/tangy onion component)

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Ingredients (with quantities/substitutions mentioned)

Sweet & Tangy Onions (Dael’s Tangy Onions)

• Butter (amount not specified)
• Onions, sliced (amount not specified)
• Salt (to taste)
• Black pepper (to taste)
• Brown sugar (amount not specified)
• Red wine (a little; amount not specified)
• Balsamic vinegar (amount not specified; added after deglazing)

Steak Sanga Sandwich

• Bread: 2 slices, thick
• Butter (to butter bread; amount not specified)
• Steak: intended 150g ribeye/rib minute steak
  • Substitution used: ribeye (see Method)
• Salt and pepper (for steak; both sides)
• Rashers/bacon: pre-cooked (“some rashers”); quantity not specified
• Barbecue sauce (on both bread slices; amount not specified)
• Lettuce (amount not specified)
• Tomato (amount not specified)
• Beetroot (amount not specified; host not a big fan, but included)
• Red onions (raw/chopped), sprinkle on top (amount not specified)
• Cheese: extra sharp cheddar (amount not specified)

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Equipment / Setup

• Pan/skillet (for onions)
• Pan/grill (implied for heating rashers and cooking steak)
• Freezer (used for steak prep): 15 minutes
• Toaster/pan (for toasting bread)

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Method (step-by-step, with timing/technique cues)

1) Make Dael’s Sweet & Tangy Onions

1. Melt butter in a pan, then add sliced onions.
2. Cook until soft; add salt and pepper.
3. Cook for about 15 minutes, then cover to soften further.
4. Stir in brown sugar; mix well and cook more.
5. Deglaze with a little red wine; cook down.
6. Add balsamic vinegar and let it cook down further.
7. Finish by seasoning/adjusting with salt and pepper (as stated).

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2) Prep and Cook the Steak and Rashers

1. Salt and pepper the steak on both sides.
2. Steak prep choice:
   • Intended cut: 150g rib minute steak
   • Actual cut: ribeye
   • Technique: froze 15 minutes, then cut ~150g for thin slicing.
3. Cook the steak (exact timing/temperature not specified in subtitles).
4. Heat the pre-cooked rashers/bacon as part of the build process, aiming to get a bit of grill on them:

   Verbal cue: “maybe get a little grill on ’em”

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3) Toast the Bread

1. Toast 2 slices of thick bread.
2. Toast with the buttered side down.

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4) Build the Sandwich (layer order)

1. Spread barbecue sauce on both bread slices.
2. Layer the bottom bread with:
   • Lettuce
   • Tomato
   • Salt and pepper
   • Beetroot
   • Steak
   • Rashers
   • Sweet & tangy onions
   • Raw red onion sprinkle
   • Extra sharp cheddar

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Serving / Finishing Notes + Tips

• The host highlights the contrast and balance:
  • Sweet/tangy onions (cooked) + raw red onions
  • Smoky barbecue sauce
  • Rashers/bacon + steak
  • Freshness from lettuce and tomato
  • Extra sharp cheddar
• It’s described as very filling and “a little bit involved,” but the host says they’d make it again, especially for friends over.
• Plating/build: stacked sandwich with fillings layered directly between toasted bread.

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Variations Mentioned

Meat Choice Substitution

• Intended: 150g rib minute steak
• Used instead: 150g thinly sliced ribeye
  • After briefly freezing to make slicing easier (15 minutes).