Ultimate Steak Toastie

Laura Romeo - Weber Grill Expert

Difficulty: easy
Fuel Type:
  • People

    Serves 2

  • Prep Time

    20 min.

  • Barbecue Time

    5 min.


the Ingredients

Ultimate Steak Toastie
  • Completed step 2 x approx. 150 g minute steaks
  • Completed step Olive oil
  • Completed step Sea salt
  • Completed step Freshly ground black pepper
  • Completed step 1 pane di casa loaf (500g)
  • Completed step 100 grams provolone cheese slices
  • Completed step Rocket leaves

Balsamic Onions:

  • Completed step 1 red onion, thinly sliced
  • Completed step 25 grams salted butter
  • Completed step 1 tablespoon brown sugar
  • Completed step ½ tablespoon balsamic vinegar

Garlic Butter:

  • Completed step 50 grams salted butter, softened
  • Completed step 1 garlic clove, finely grated
  • Completed step ½ tablespoon finely chopped parsley

Quick Aioli:

  • Completed step ⅓ cup whole egg mayonnaise
  • Completed step 1 garlic clove, finely grated
  • Completed step 1 teaspoon lemon juice


We are taking the humble minute steak on a wild ride with tangy, caramelised, jammy red onions, a quick aioli and peppery rocket, all sandwiched between two golden grilled pieces of garlic bread. The key to a tender minute steak is using very high heat, so you can sear the outside while the inside stays tender and medium doneness.
  • This recipe is suitable for LATEST Weber Q + 3rd Gen models only.
  • For the balsamic onions, add the red onion and butter to a pan and cook over a medium heat for 5 minutes or until softened. Add the brown sugar and balsamic vinegar, cook for a further 10 minutes or until caramelised and jammy. Remove from the heat and set aside.
  • Prepare the barbecue for cooking using direct very high heat (290°C+) and preheat as directed.
  • Direct Very High Heat V2
  • While barbecue is preheating, make the garlic butter by mashing the butter, garlic and parsely together.
  • For the quick aioli, mix together the mayonnaise, garlic and lemon juice.
  • Lightly coat the steaks with olive oil, salt and pepper.
  • Thickly slice 4 pieces of bread and spread the garlic butter on one side of each slice.
  • Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the steak over direct very high heat (290°C+), with the lid closed, for 45 seconds to 1 minute on each side. Refer to the settings in Step 4. Remove from the barbecue and set aside to rest.
  • Turn the barbecue down to direct medium heat (180°C-230°C) . Refer to the settings in Step 11. Brush the cooking grill thoroughly. Place the bread, non-buttered side down first. Cook for 1 minute or until golden grill marks appear, flip the bread, so the buttered side is down, add the provolone slices to the grilled side of the bread, Cook for a further 1 minute or until the butter has caramelised. Remove from the barbecue
  • Direct Medium Heat V2
  • Slice the rested steak thinly.
  • Assemble the toastie. Spread the caramelised onion on the base, top with slices of steak, spoon on the aioli, top with the rocket and finish with another slice of the toasted garlic bread.

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