STEAK SAND­WICH WITH BLACK GAR­LIC AIOLI

Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

"Some­times noth­ing beats a steak sanger"

SERVES 4

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)

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