STEAK SANDWICH WITH BLACK GARLIC AIOLI
"Sometimes nothing beats a steak sanger"
2 tbs cabernet sauvignon vinegar, ( or red wine vinegar)
1 tsp caster sugar
1 beetroot, thinly sliced
2 black garlic cloves, skin removed ( or garlic cloves, roasted)
1 cup (300g) aioli
600g bavette steak (or oyster blade steak)
2 tbs extra virgin olive oil
8 slices seeded sourdough (or other bread)
2 roma tomatoes, sliced
1 avocado sliced
4 slices aged cheddar cheese
For the quick pickle, combine the vinegar and sugar plus 1 tsp salt in a bowl. Add beetroot and toss to coat. Set aside for 15 minutes.
To make the black garlic aioli, mash black garlic with a fork then combine with aioli.
Preheat chargrill over high heat. Brush the steak with olive oil then season well with salt and freshly ground black pepper. Cook for 4 minutes a side for medium rare then rest, lightly covered in foil for 5 minutes.
Meanwhile, toast the sourdough on the chargrill until slightly blackened. Top a slice of sourdough with tomato, drained beetroot pickle, avocado, cheese, sliced steak, aioli, rocket and another slice of bread. Repeat for other sandwiches.
NUTRITION • 46G PROTEIN • 16G SAT FAT • 43G CARB • 15G SUGARS • 1575MG SODIUM • 910 CAL (3815KJ)