The steak sanga your local wishes it made
Every decent pub in the country hangs its hat on a steak sandwich, and the trick has always been the steak itself — thin, tenderised, cooked hard and fast so you can bite through it cleanly. That's exactly what topside minute steaks are. The caramelised onions are the only part that asks for patience; everything else is a fierce pan, good bread, and the full complement of beetroot, tomato and lettuce. Dinner for four in forty minutes, and nobody has to queue at the bar for it.
Ingredients
- 460g Your Farmer grass-fed topside minute steaks (tenderised)
- 2 large brown onions, thinly sliced
- 1 tbsp butter
- 2 tbsp olive oil — 1 for the onions, 1 for the steaks
- 1 tsp brown sugar
- Salt and pepper to season
- 8 thick slices sourdough or 4 Turkish rolls, toasted
- 4 slices tasty cheese
- 4 crisp lettuce leaves
- 1 large tomato, sliced
- 225g can sliced beetroot, drained
- Tomato sauce or barbecue sauce
Instructions
For the caramelised onions
Heat the butter and half the olive oil in a large frying pan over low heat. Add the onions with a pinch of salt and cook, stirring now and then, for 20–25 minutes until soft and golden.
2 brown onions1 tbsp butter1 tbsp olive oilStir in the brown sugar and cook 2 minutes more until jammy. Scrape into a bowl and keep warm.
1 tsp brown sugarFor the sandwiches
Toast the bread and line up every filling ready to build — once the steaks hit the pan, this all moves fast.
8 slices sourdough4 lettuce leaves1 tomatosliced beetrootPat the steaks dry and season both sides. Wipe out the pan, add the remaining oil and heat over the highest heat until just smoking.
460g minute steaks1 tbsp olive oilCook the steaks 45–60 seconds per side, in two batches, laying a slice of cheese over each one as it comes off. Rest for 2 minutes.
4 slices tasty cheeseBuild each sandwich: sauce on the base, then lettuce, tomato, beetroot, a cheesy steak and a generous spoon of caramelised onion. Top with the second slice, press gently, cut in half and serve while everything's still warm.
tomato or barbecue sauceAppears in
In every beef share — Topside Steaks (~460g)
From $159.00$176.67SUBSCRIBE & SAVE 10%
Minute Steaks: The Cut the Steak Sanga Was Built On
Take a lean topside steak and run it through the tenderiser so the fibres are broken up, and you get a minute steak — named for roughly how long it should spend in the pan. It's the cut good pub kitchens have quietly relied on for decades, because it cooks in the time it takes to butter the bread and it bites through cleanly, so the filling doesn't drag out of the sandwich in one piece. The Your Farmer® minute steaks in our beef subscription arrive already tenderised and cut thin, so there's no mallet work at your end. The one rule: the pan must be properly smoking before the steaks go in. You're chasing browning in under a minute a side — give them three lazy minutes over medium and even a tenderised steak turns to shoe leather. For the why behind that hot-and-fast rule, our guide to cooking grass-fed beef walks through it cut by cut.
Swaps and Variations
Going "the lot" is traditional and encouraged: a fried egg, a rasher of bacon, even a ring of pineapple if that's your camp. The round steaks in the same share work here too — give them a few gentle whacks with a rolling pin between sheets of baking paper first. Bread-wise, anything sturdy earns a place: Turkish rolls, focaccia, a proper crusty white. And if you like the minute steaks but want a knife-and-fork dinner instead, our minute steaks with mushroom and thyme pan sauce is the same speed with a Sunday-ish feel.
Storage and Leftovers
The caramelised onions are the make-ahead hero — they keep a good week in a jar in the fridge, so double the batch and you're most of the way to next time (they're just as happy on sausages or a cheese toastie). Cooked minute steak keeps 3 days in an airtight container, but reheating a thin steak almost always overcooks it: slice it cold across the grain into tomorrow's wrap or salad instead. Uncooked steaks freeze well for up to 6 months — thaw overnight in the fridge and pat very dry before they meet the hot pan.
Frequently asked questions
What's the difference between minute steaks and regular topside steaks?
How do I keep minute steaks tender?
Can I make the caramelised onions ahead?
What bread holds up best?
Do I have to include beetroot?
Three Simple Steps
A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
01
Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
02
Make it your own
Pick your delivery rhythm and what's in the box. Skip or cancel anytime — no lock-in.
03
Cook, savour, know your farmer
We deliver in a reusable esky we collect next time. No couriers, no waste.
Price$176.67
SUBSCRIBE & SAVE 10%
$159.00
Price$183.33
SUBSCRIBE & SAVE 10%
$165.00
Price$158.89
SUBSCRIBE & SAVE 10%
$143.00
Grass-Fed Mince, Sausage and Diced Beef Pack
Price$264.44
SUBSCRIBE & SAVE 10%
$238.00
Grass-Fed Beef and Lamb BBQ Box
Price$286.67
SUBSCRIBE & SAVE 10%
$258.00
Pastured Lamb Roast and Slow-Cook Box
Price$155.56
SUBSCRIBE & SAVE 10%
$140.00
More Recipes
Sirloin with Green Peppercorn Sauce
The steak-restaurant order you can make in one pan
There's a reason the green peppercorn sauce has never left the steak-restaurant menu: it's magnificent, and it takes about ten minutes. The little peppercorns come in a jar of brine, sitting near the capers at the supermarket, and they bring a gentle heat that cream rounds off beautifully. You'll sear the sirloin in a heavy pan, rest it, and build the whole sauce on the browned bits left behind. Two steaks, one pan, and a dinner that feels like a night out.
Warm Eye Fillet and Roast Pumpkin Salad
Two small steaks, three full plates
Here's a quiet bit of kitchen maths. Two 140g medallions doesn't sound like dinner for three — until you roast a tray of pumpkin, sear the fillet medium-rare, rest it properly and slice it thin across the grain. Suddenly every plate gets sweet golden pumpkin, creamy feta, toasted pepitas and a generous fan of the tenderest beef there is. It's the kind of dinner that feels abundant without being heavy, and it makes the smallest pack in the share go further than you'd believe.
Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Occasion cooking from a bottle of red and a bit of patience
This is occasion cooking, but be clear about what that means: the sauce is red wine, eschalots and stock reduced patiently in a small saucepan, finished with cold butter until it turns glossy. Half an hour, most of it unattended. Meanwhile the sirloin gets a proper sear and a proper rest, and the two meet on a warm plate over mash. It's the kind of dinner restaurants charge dearly for, made from one steak and the open half of a bottle you were drinking anyway.
Read moreabout Sirloin with Bordelaise-Style Red Wine and Shallot Sauce
Share:
Devilled Beef Sausages
Milanesa Napolitana: Crumbed Round Steaks with Ham, Tomato and Cheese