Ingredients

• 1 tablespoon bush spice seasoning (see notes)
• 1 teaspoon smoked paprika
• 1 teaspoon finely grated lemon rind
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, crushed
• 4 x 150g beef sirloin or rump steaks
• 2 red onions, sliced into rings
• 1/2 pineapple, peeled, thinly sliced
• 8 slices crusty sourdough bread
• Olive oil cooking spray
• 1/4 cup light whole-egg mayonnaise
• 1 tablespoon lemon juice
• 225g can beetroot slices, drained
• 4 butter lettuce leaves
• 2 tablespoons smoky barbecue sauce

Method

• Step 1 Combine bush spice, paprika, lemon rind, 1 1/2 tablespoons oil and half the garlic in a bowl. Rub mixture all over steak.

• Step 2 Heat a barbecue hotplate and grill on medium-high. Cook the steak on hotplate for 3 to 4 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest.
• Step 3 Meanwhile, toss onion in remaining oil. Cook onion on hotplate and pineapple on grill, turning, for 2 to 3 minutes or until lightly charred. Lightly spray bread slices on both sides with oil. Cook bread on grill for 1 to 2 minutes each side or until lightly toasted.
• Step 4 Combine mayonnaise, lemon juice and remaining garlic in a small bowl. Season with salt and pepper. Place half the bread on serving plates. Spread with mayonnaise mixture. Top with pineapple, onion, beetroot, steak and lettuce. Drizzle with barbecue sauce. Top with remaining bread slices. Serve.