![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/12\/Open-Face-Steak-Sandwich-with-Onions-BBQ-Sauce.jpg\")
<\/a><\/p>\n2 \u00c2\u00bd lb. piece hanger steak, at room temperature<\/p>\n
For drizzling: olive oil<\/p>\n
2 ciabatta rolls, halved horizontally<\/p>\n
2 Spanish onions, thickly sliced<\/p>\n
2 vine-ripened tomatoes, thickly sliced<\/p>\n
To serve: good-quality mayonnaise<\/p>\n
1 cup (loosely packed) wild rocket<\/p>\n
<\/p>\n
Barbecue sauce<\/p>\n
<\/p>\n
2-3 T. butter, coarsely chopped<\/p>\n
2 onions, finely chopped<\/p>\n
2 garlic cloves, finely chopped<\/p>\n
\u00c2\u00bd C. Kentucky bourbon<\/p>\n
1 \u00c2\u00bd C. tomato sauce<\/p>\n
1 C. each tomato passata and cider vinegar<\/p>\n
\u00c2\u00be C. brown sugar<\/p>\n
1\/3 C. Worcestershire sauce<\/p>\n
\u00c2\u00bc C. molasses<\/p>\n
3 canned chipotle chilies in adobo<\/p>\n
1 T. chipotle Tabasco<\/p>\n
Juice of 1 lemon<\/p>\n
<\/p>\n
For barbecue sauce, heat butter in a large saucepan over low heat, add onion and garlic and stir occasionally until very tender (10-15 minutes). Increase heat to medium, add bourbon, bring to the simmer, then add remaining ingredients except lemon juice. Reduce heat to low and stir occasionally until thick and dark (45-50 minutes). Add juice, season to taste, pour into sterile containers or jars, seal and refrigerate to cool. Makes about 1 litre. Barbecue sauce will keep refrigerated for 3 weeks in a sterile airtight container. Preheat a barbecue to medium heat. Drizzle steak with a little olive oil, season to taste and barbecue, turning frequently, until cooked to your liking (15-20 minutes for medium-rare). Set aside to rest for 10 minutes then thickly slice. Meanwhile, drizzle cut sides of ciabatta with a little oil, season to taste, grill on barbecue until toasted (1-2 minutes), set aside.\u00c2\u00a0 Drizzle onion with a little oil, season to taste and barbecue on the flat plate, stirring occasionally, until tender (5-10 minutes).\u00c2\u00a0 Spread cut-sides of ciabatta with mayonnaise, divide steak among ciabatta, top with tomato, onion and rocket, season to taste and serve with barbecue sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
Open Face Steak Sandwich with Onions & BBQ Sauce 2 \u00c2\u00bd lb. piece hanger steak, at room temperature For drizzling: olive oil 2 ciabatta rolls, halved horizontally 2 Spanish onions, thickly sliced 2 vine-ripened tomatoes, thickly sliced To serve: good-quality mayonnaise 1 cup (loosely packed) wild rocket Barbecue sauce 2-3 T. butter, coarsely chopped 2 onions, finely chopped 2 garlic cloves, finely chopped \u00c2\u00bd C. Kentucky bourbon 1 \u00c2\u00bd C. tomato sauce 1 C. each tomato passata and…<\/p>\n