Texas Beef Steak Sandwich

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks
• 3 Tbsp Texas rub
• 2 Tbsp olive oil
• 2 red onions, cut into thick slices
• 4 brioche or hamburger buns, lightly toasted
• 8 baby cos leaves, torn
• 1 large vine-ripened tomato, sliced
• Tomato relish, to serve
• Chunky fries or wedges, to serve

TEXAS RUB

• 2 Tbsp smoky paprika
• 2 Tbsp brown sugar
• 1½ Tbsp chilli powder
• 2 tsp cumin, ground
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ Tbsp salt
• 1 Tbsp pepper

STICKY GLAZE

• 2 Tbsp smoky barbecue sauce
• 1 Tbsp Worcestershire sauce
• 1 Tbsp malt vinegar
• 2 tsp honey

Method

Place Texas rub spices in a large jar and shake to combine.

Remove Silver Fern Farms Beef Flat-iron Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins. Sprinkle Texas rub over Beef Flat-Iron Steaks. Stand a little bit for the flavours to develop.

Heat a large frying pan over medium heat, add 1 Tbsp of the oil and cook onion for 3 mins each side or until golden brown (try to keep onion rings in whole pieces). Remove from heat. Set aside and keep warm.

Heat remaining oil, increase heat to medium-high and cook Beef Flat-Iron Steaks for 3 mins, on each side, for medium-rare cooked Beef Flat-Iron Steaks, increasing time to cook Beef Flat-Iron Steaks to your liking.

Meanwhile, combine the sticky glaze ingredients in a small bowl, pour over Beef Flat-Iron Steaks, mix for 1 to 2 mins or until fully glazed and coated. Cut each Beef Flat-Iron Steaks into thick slices.

Spread buns with tomato relish, top with lettuce, Beef Flat-iron Steaks, tomato and onions. Replace top of bun, or serve it on the side. Serve with chunky fries or wedges.

Dry rubs will keep in airtight containers, in a cool, dry place for up to 2 months.