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Barbecued Steak Sandwiches

6 lean rump steaks 1cm thick
3 onions, finely sliced
12 thick slices whole-grain bread
olive oil

1 cup red wine
1/2 cup olive oil
1 clove garlic, crushed
2 tsp grated ginger

To make the marinade, place wine, oil, garlic and ginger in a bowl
and mix to combine.

Place the steaks in a shallow non-metallic dish and pour marinade
over, cover, and marinate at room temperature for 2 - 3 hours or
overnight in the refrigerator.

Cook onions on a lightly oiled barbecue plate (griddle) or in a
lightly oiled frying pan on the barbecue for 10 - 15 minutes or
until golden. Preheat barbecue to a medium heat. Drain steaks
and cook on a lightly oiled barbecue grill for 3 - 5 minutes on
each side or until cooked to your liking.

Lightly brush bread slices with oil and cook on barbecue grill for
1 - 2 minutes each side or until lightly toasted.

To assemble sandwiches, top 6 toasted bread slice with steak, onions
and remaining bread slices.

Variation:- You may like to add salad ingredients to your sandwiches.
Mustard or relish is also a tasty addition.

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