This recipe is one of my go-to easy dinners when I want something bold, satisfying, and super cozy. The combination of juicy steak and sweet golden onions is magical. Pile it all onto toasty Greek-style flatbreads with gooey cheddar and a zingy mustard mayo drizzle yes, please! It sounds fancy, but trust me, it’s really simple. Whether you’re cooking for family or just treating yourself, these Steak and Caramelised Onion Flatbreads are a winner.
Method
Sear the Steak
Start by heating half of the unsalted butter in a large non-stick frying pan over high heat. Once melted and sizzling, toss in the chopped garlic and the whole rump steak. Sprinkle about 3 teaspoons of the mild and smoky BBQ seasoning directly over the steak for maximum flavor. Sear the steak for 3 to 4 minutes, turning it occasionally with tongs or a spatula to get a nice, even crust on the outside. It should be golden brown and smell amazing. Once done, remove the steak from the pan and set it aside to rest. This helps the juices stay inside the meat, keeping it tender and flavorful when you slice it later.
Slice the Steak
After the steak has had a few minutes to cool slightly, transfer it to a cutting board. Using a sharp knife, carefully slice it into thin strips or bite-sized chunks whichever you prefer. Make sure not to rush this part. Cutting it too early or too roughly can cause the juices to run out, and we want every bit of that flavor in the flatbreads!
Caramelise the Onions
Using the same pan (don’t clean it those steak bits are gold!), pour in 10ml of olive oil and add the remaining butter. Once melted, toss in the thinly sliced onions with a pinch of salt. Stir everything around to coat the onions well, then let them cook over medium to high heat. Keep an eye on them, stirring occasionally to stop them from sticking or burning. After about 10 minutes, they’ll become soft, golden, and beautifully caramelised. Add 20ml of water to the pan to deglaze, stir it through, and cook for 2 more minutes to deepen the flavor.
Assemble the Flatbreads
Preheat your oven to 180°C (fan). While that’s warming up, place your Greek-style flatbreads on a roasting tray or baking sheet. Start layering by adding the sliced steak evenly across the flatbreads. Then spoon over the caramelised onions, spreading them out so every bite gets some of that sweet goodness. Sprinkle the remaining ½ tsp of BBQ seasoning over the top, followed by the grated cheddar cheese. If you like a little extra color or kick, you can also sprinkle on a pinch of dried parsley and chili flakes.
Bake the Flatbreads
Once assembled, pop the tray into your preheated oven. Bake for 5 to 6 minutes just until the cheese melts and starts bubbling. You don’t want to overbake here; the flatbreads should stay soft with just a light crisp on the edges, and the toppings should be warm and gooey.
Make the Drizzle
While the flatbreads are baking, prepare the final touch the drizzle. In a small mixing bowl, stir together 1 tablespoon of light mayonnaise and 1 tablespoon of yellow mustard until smooth. This creamy, tangy sauce ties all the flavors together. Once the flatbreads are out of the oven, drizzle it generously over the top or serve it on the side for dipping!
Necessary Tools
- Large non-stick frying pan
- Chopping board and knife
- Tongs or spatula
- Roasting tray or baking sheet
- Mixing bowl
- Spoon or small whisk
Steak and Caramelised Onion Flatbreads
Cuisine: AmericanDifficulty: Easy3
servings15
minutes20
minutes35
minutesIngredients
454g Big Daddy rump steak (from Aldi)
3 brown onions, thinly sliced
2 garlic cloves, chopped
3 ½ tsp mild and smoky BBQ seasoning
Pinch of dried parsley
Pinch of chili flakes (optional)
1 tbsp light mayonnaise
1 tbsp yellow mustard
3 Greek-style flatbreads
15g unsalted butter
10ml olive oil
20ml water
80g grated cheddar cheese
Directions
- Sear the Steak
Heat half the butter in a pan over high heat. Add chopped garlic and steak. Sprinkle 3 tsp of BBQ seasoning on top. Sear for 3–4 minutes, turning to get a nice crust. Set aside to rest. - Slice the Steak
Let the steak cool a bit, then slice into strips or bite-sized pieces. - Caramelise the Onions
In the same pan, add olive oil and the rest of the butter. Add sliced onions and a pinch of salt. Cook over medium-high heat for about 10 minutes, stirring often. Once soft and golden, add water and cook for 2 more minutes. - Assemble Flatbreads
Place flatbreads on a roasting tray. Top with steak slices and caramelised onions. Sprinkle the rest of the BBQ seasoning, cheddar cheese, and if you like, some parsley and chili flakes. - Bake
Pop them in a preheated oven at 180°C (fan) for 5–6 minutes, or until the cheese is melted and bubbly. - Make the Drizzle
Mix mayo and mustard in a bowl. Once the flatbreads are out of the oven, drizzle this creamy goodness all over.
Notes
- Don’t skip resting the steak before slicing this keeps the juices in.
- Stir those onions regularly or they’ll stick and burn.
- Don’t overbake the flatbreads just enough to melt the cheese, not make them too crunchy.
- Be careful with seasoning too much BBQ spice can overpower the other flavors. A little goes a long way!
Serving Suggestions
Serve these with a simple salad on the side or crispy potato wedges if you’re feeling extra hungry. They’re also great with a cold soda or sparkling lemonade. For a fun twist, cut them into slices and serve them as party-style appetizers!
Fun Fact
Did you know that caramelising onions actually brings out their natural sugars? That’s why they taste sweet and rich without any added sugar. Slow-cooked magic right there!
Conclusion
These Steak and Caramelised Onion Flatbreads are everything I love in a meal easy to make, loaded with flavor, and seriously satisfying. Whether it’s a casual weeknight dinner or something a little special, they never disappoint. The sweet onions, juicy steak, and cheesy flatbread combo? Chef’s kiss. Give it a go and let me know how you liked it!
