Australian lamb steak sandwich

Ingredients

4 Australian lamb round or topside steaks

1 tbsp olive oil

1 red onion, thinly sliced

1 cup baby spinach leaves

8 slices Turkish bread, toasted

1/3 cup beetroot dip

Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat plate or chargrill pan before adding the steaks.
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks are resting heat oil in a frypan and add the onion. Cook over a moderately-high heat until onions are soft and golden.
Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.

When you chargrill or barbecue, don't turn the meat too often, the rule is - turn meat once only. Use tongs never a barbecue fork to turn the meat. Piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
Best lamb cuts for pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).