BEER BATTERED ONION RINGS & STEAK SALAD
SERVES 4 PREP 15 MINS + MARINATING COOK 20 MINS PER SERVE 3842kj COST $$$$$
350g beef scotch fillet steaks
1/2 cup extra-virgin olive oil
2 garlic cloves, crushed
4 slices sourdough bread
1/3 cup grated cheddar cheese
1/4 cup aioli
1 tbsp lemon juice
2 butter lettuce, leaves separated
250g punnet cherry tomatoes, halved
250g packet cooked beetroot, wedges
4 eggs, soft boiled, peeled, halved
1 cup plain flour
1/2 tsp baking powder
375ml lager beer
2 onions, 5mm slices vegetable oil, for deep frying
1 In a shallow dish, rub steaks with combined 2 tbsp oil and garlic. Season with salt. Set aside 20 mins.
2 Preheat a chargrill pan or barbecue on high. Preheat oven to moderate, 180°C. Line an oven tray.
3 Grill steaks 3 mins each side until cooked to taste. Set aside, loosely covered with foil, to rest.
4 Brush sourdough with remaining oil. Grill 2 mins each side until grill marks appear. Arrange on tray. Sprinkle with cheese. Bake 4-5 mins until melted. Slice toast and steak.
5 ONION RINGS Sift flour and baking powder into a medium bowl. Season. Whisk in beer until smooth. In a large frying pan, heat oil until a little batter sizzles when added. Working in small batches, dip onion into batter and deep-fry 30 seconds until golden. Drain on paper towel.
6 In a small bowl, whisk aioli and lemon juice together. Season.
7 In a serving bowl, toss lettuce with tomatoes, beetroot and steak. Drizzle with aioli. Serve topped with egg, toast and onion rings.