2 tbs barbecue sauce
1 tbs wholegrain mustard
4 (about 125g each) beef BBQ steaks
1 tsp olive oil
1 brown onion, halved, thinly sliced
8 thick slices wholemeal bread, lightly toasted
40g baby rocket leaves
4 (about 85g) light cheddar slices
2 ripe tomatoes, thickly sliced
Combine the barbecue sauce and mustard in a small bowl. Rub the steaks with half the sauce mixture.
Heat the oil in a medium non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until soft. Transfer to a heatproof bowl and cover with foil to keep warm.
Add the steaks to the pan and cook for 2 minutes each side for medium or until cooked to your liking.
Place 1 slice of bread on each serving plate. Top with rocket, steak, onion, cheese, tomato and baby beets. Drizzle with the remaining sauce mixture and top with remaining bread to serve.
If you are like me you can always fry up an egg and put it on as well!!!