BBQ Steak Sandwiches with Bacon & Beetroot Pickles

An Aussie staple.


500g BBQ steak
2 medium beetroot
4 rashers bacon, halved
4 leaves Peak Produce iceberg lettuce
4 snacking tomatoes
1 slice Norco sliced cheese
1 Kalfresh grated carrot
Ciabatta bread or bread of your choice, sliced
Salt and pepper
Olive oil
2 tbsp brown sugar
1 cup red wine vinegar
½ cup water
1tsp yellow mustard seeds


Cut beetroot into very thin slices or julienne (cut into matchsticks).  Heat a medium sized saucepan over medium heat and add red wine vinegar, water, mustard seeds and brown sugar. Once sugar has dissolved, add beetroot.  Turn off heat and leave to cool. Toast bread to your liking. Heat a griddle pan or bbq on high heat. Brush steaks with a little olive oil and season well with salt and pepper. Cook steaks for 1 minute per side. At the same time cook bacon rashers for 1 minute per side. Once steaks and bacon are cooked remove from heat. Layer sandwiches to your liking eg. bread, lettuce, steak, bacon, cheese, tomato and grated carrot, pickled beetroot, bread. Serve immediately.

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