Steak and Caramelised Onion Sandwich with Slaw

Steak is one of my favourite meals. It’s probably one of the most versatile cuts of meat around, it’s quick to cook and it goes with almost everything! The joy with steak being such a quick cook cut is that it makes it great for a quick no brainer lunch or rushed dinner and because (depending on the cut) it tends to be so tender it makes it great for the whole family. Whenever I cook steak I always cut some up finely for Jasper and serve it with white rice – his favourite – and a plain cucumber salad – his other favourite. It makes for a well balanced toddler friendly meal and it’s also great because it’s really easy for him to eat by himself.

This isn’t really a toddler friendly meal as I threw it together for mine and Kayne’s lunch when Jasper wasn’t around – however, had he been around I would’ve just made some rice and served it up with a finer slaw. He’s just started to really appreciate coleslaw and so is always ready for some! The great thing about this dish is that it’s really fresh and super easy and requires minimal effort, it’s also fantastic to serve as a light lunch with friends. I have to say that this is really a staple meal in our house.

It makes for a very mild plate suitable for all taste buds, but, it still has lots of flavour. The horseradish adds a lot of flavour to the mayo and gives it some punch without blowing your head off and the Sherry and Balsamic vinegars in the slaw dressing with the sumac and lemon juice really make it all zing and come to life in your mouth. It all accents the meatiness of the steak and the sweetness of the caramelised onions taking it all to a new level. Obviously, with all this goodness you can’t just use a run of mill supermarket sliced bread – well, you can, but you won’t want to – I opted for locally baked artisan French Batard loaf slices, but a good granary cob will do just as great!

Steak and Caramelised Onion Sandwiches with Red Cabbage Herby Slaw
Serves 2
A deliciously healthy lunch to enjoy as quick or as a light lunch with friends
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
678 calories
24 g
167 g
41 g
58 g
13 g
522 g
483 g
10 g
1 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 678
Calories from Fat 362
% Daily Value *
Total Fat 41g
Saturated Fat 13g
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 19g
Cholesterol 167mg
Sodium 483mg
Total Carbohydrates 24g
Dietary Fiber 6g
Sugars 10g
Protein 58g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 195g Ribeye Steaks
  2. 1tsp Olive Oil
  3. Salt and Pepper to taste
Caramelised Onion
  1. 1 large Onion
  2. 2tsp Sunflower Oil
  3. Salt and Pepper to taste
For the Slaw
  1. 1/4 small Red Cabbage
  2. 1/2 small Pink Onion
  3. 1/2 Carrot
  4. 1/2 small Cucumber
  5. Small bunch Parsley
  6. Small bunch Coriander
  7. 1 sprig Mint
Slaw Dressing
  1. 1tbsp Extra Virgin Olive oil
  2. 1tsp Sherry Vinegar
  3. 1tsp Balsamic Vinegar
  4. 1/2 Lemon Juice
  5. 1/4 tsp Sumac
  6. Salt and Pepper to taste
Horseradish Mayo
  1. 1tbsp extra light Mayonnaise
  2. 1tsp Horseradish sauce
  3. 1/2tbsp water
  4. 4 slices of french batard loaf
  5. 2tsp salted butter
  1. Rub the steaks in the olive oil and season with the salt and pepper to taste. Put to one side.
Caramelised onion
  1. Cut the onion in half and cut into 0.5cm thick slices. Put in a bowl and keep to another side.
  1. Grate the carrot, the onion and cucumber into a bowl.
  2. Quarter the red cabbage and then slice thinly. Add to bowl.
  3. Roughly chop all the herbs. Add to bowl.
  4. In a small bowl add all the dressing ingredients and whisk well with a mini whisk or a fork. Add to slaw bowl.
  5. Mix slaw until dressing covers all ingredients.
  6. Set to the side.
  1. Heat a griddle pan on high heat.
  2. Once searing hot add steaks.
  3. Sear each side until caramelised. About 1.5mins a side.
  4. Then cook a further 1 minute on each side.
  5. Remove from heat and let rest on a plate.
Caramelised onions
  1. Heat the sunflower oil in the same pan the steak was cooked.
  2. Once piping hot add the sliced onion and cook until a nice golden brown.
  3. Add the juices from the rested steak and reduce until all liquid has been absorbed.
  1. Toast the bread to personal liking and butter.
Horseradish Mayo
  1. Mix mayo and horseradish sauce then add water until you are happy with consistency. (I left mine a little thicker as I like to get a stronger hit.)
  2. Slice the steak thinly.
  3. Arrange steak on bread and top with the onion.
  4. Dollop the horseradish mayo on the sandwich and add slaw.
  5. Serve immediately to enjoy warm.
Marta Aguiar
Written by Marta Aguiar
I'm a mid twenties mummy living in North London, a graduate in English literature and creative writing from the university of Aberyswyth in Wales. I love to bake, cook, read and watch films, and love spending time with my little toddler, Jasper, and our new addition, Mylo. I blog about our family life and my general interests, with the odd guest blog from my partner, Kayne.