Categories: Sandwiches/Wraps
Ingredients
- Quick Garlic Aioli (Note 1)
- 3/4 cup mayonnaise, preferably whole egg
- 1 large garlic clove, minced
- Caramelised Onion (Note 2)
- 3 large onions, peeled and finely sliced (brown, white or yellow)
- 40g / 3 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1/4 tsp salt & pepper
- Steak Sandwich
- 600 - 700g / 1.2 - 1.4lb grilling beef steak (Note 3)
- Salt and pepper
- 1 tbsp vegetable oil
- 2 tomatoes, thickly sliced
- 60g/2oz rocket /arugula or other lettuce of choice
- Mustard (I use American)
- Turkish bread, about 60cm / 2 feet long (or 4 rolls / buns of choice)
Directions
- Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days tops).
- Caramelised Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.
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Beef
- Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.
- Heat oil in a skillet over high heat (or heat BBQ). Cook steak to your liking – if using a secondary cut like Bavette, skirt or flat iron, it’s best medium rare.
- Transfer beef to a plate, cover loosely with foil and rest for 5 – 10 minutes. Then slice thinlyagainst the grain.
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Assemble sandwich
- Cut turkish bread into 15cm/6" lengths and split into half. Toast lightly.
- Spread the bottom piece generously with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mustard then place on top.