Step 1

  • Sirloin steak trimmed of fat 6.0 oz
  • Red onions 400.0 g
  • Chestnut mushrooms 500.0 g
  • Rapeseed oil 80.0 ml
  • Thyme 15.0 g
  • Salt 2.0 g
  • Cracked Black Pepper 2.0 g

Step 3

Perfect for outdoor grilling,  Sizzling 6oz sirloin steak served on a warm crisp ciabatta and smothered in Hellmann's Chunky Garlic sauce 



  1. Step 1

    • Remove the steak from the fridge and let it come to room temperature.
    • Peel and slice the red onions.
    • Slice the Chestnut mushrooms.
    • Put the 1/2 of the oil into a large non-stick frying pan on a medium heat. 
    • Once heated place the onions, mushrooms and thyme into the pan in a single layer and cook for 5 minutes.
    • Season with salt and pepper.
    • Remove from the heat and keep warm for service.
  2. Step 2

    • Rub the steak with oil and season. 
    • Preheat a large frying pan or char grill, baste the steaks with butter and thyme while cooking to the desired liking, remove and allow to rest.
    • Toast the Ciabatta rolls.

  3. Step 3

    To assemble;

    • Spread the Mayonnaise on the base of the toasted ciabatta. 
    • Slice the steak and layer the sliced steak pieces, red onions and mushrooms. 
    •  Drizzle with lashings of HELLMANN’S Chunky Garlic sauce and top with crispy onions.
    • Replace the top of the roll and serve.
Chef Inspiration