Today being Australia Day, I of course have begun to ponder what food I'm missing out on at the various celebratory barbecues throughout that great nation. Having called Sydney my home for 7 years, there are a multitude of dishes that I just can't get here — those dirt-cheap mystery meat sausages are something I particularly miss — or don't often get the chance to make myself (pavlova, it's time to reunite, old friend). Sitting here in the deep freeze of New York in January, I find myself nostalgic for days spent holding an ice cold beer while turning steaks and "snags" on the grill in sweltering heat.
As I reminisce, I find myself mostly craving my favorite Australian specialty — a simple, yet specifically prepared, steak sandwich. The toasted bread, the caramelized onions, the smothering of BBQ sauce, combined with salty, greasy, meat drippings. Talk about serious food porn. But what makes this sandwich so iconically Australian? Essentially the same thing that makes a hamburger and any other sandwich "Australian": beetroot. Or as Americans refer to them, beets. When I first arrived in New York, I had a very drawn-out, confusing, and rather embarrassing encounter with a Hispanic worker at a juice shop. I asked for beetroot in my juice, repeatedly. It took him and another baffled staff member's varied suggestions of what "bea-tooooot" could be (with me, wide eyed with frustration, pointing at the purple tuber in the pile of glassed off vegetables saying "THIS!! THIS!!") before I was finally informed, in broken English and smirks all around, that what I was after was in fact a "beet." Regardless, a juice made from "beet," celery, and carrot does wonders for the skin.
In Australia, any beets sold in a can are actually pickled, unlike their counterparts in the US, where canning doesn't denote any particular process or treatment. Upon my arrival here, I had to specifically seek out pickled beets after noticing that the canned ones did not have that light vinegary touch that I was accustomed to. But make no mistake: "pickled"= "to die for" when it comes to the beet as a sandwich ingredient. Unlike roasted beets, which have a deep "terroir" richness, pickled beets tend to feature less earthiness while maintaining a delicious sweetness. In my opinion, pickling really elevates them to rockstar status in the vegetable world.
The great Brooklyn sandwich joint Saltie seeminly agrees, featuring pickled beets on a number of their sandwiches (the mighty Scuttlebutt is particularly exceptional) and truly showcasing how this amazing ingredient can pair with numerous others (dill and hummus are particular standouts). But today, I want to share a much simpler, yet brilliantly delicious, flavor profile: one that brings me back to the times spent drinking VB outdoors, shading myself from the deadly australian sun, and enjoying something iconically Australian. Aussie Aussie Aussie! Oi Oi Oi!
Australian Steak Sandwhich:
Note: this sandwich is a mess (but fun!) to eat.
Makes 2 sandwiches
Ingredients:
• 1 large brown onion, thinly sliced
• oil
• about a half pound of steak - filet steak is your best bet, however they can run pretty expesive so something like a boneless NY strip would also work.
• around a cup of sliced pickled beets
• a few boston lettuce leaves
• one beautifully ripe tomato
• 4 slices of sourdough or other good quality white bread, lightly grilled or toasted.
• BBQ Sauce
• Ketchup
Method:
Caramelize the onions over medium heat in a generous amount of oil. Do not add salt, as it will release the liquid in the onions and the sugars will not caramelize. If you are generally an impatient cook, this is a time to let go of that, as this process needs some time — about a half hour. The result should be very soft, rich in color, lightly sweet, and VERY worth the time spent. For more information on this very delicate art, see here.
While the onions are caramelizing, salt and fry or grill the steaks to medium rare. Allow them to rest for about 15 minutes, covered in foil if desired.
To compose the sandwich, slice steaks on the diagonal, and place on bread slice followed by the onions, BBQ sauce and ketchup. Top with pickled beets, lettuce and tomato and of course the top piece of bread. Enjoy with at least 5 or 6 napkins.
And as a last note, I would like to wish a Happy Birthday to my husband who, despite being born on Australia Day, does not in any way share the nation's love, or enthusiasm, for beets.
'Till the next feast for thought!
xx Annah
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