Women's Weekly (Malaysia) - - Entertain - Prep 15 mins + mar­i­nat­ing / Cook 20 mins / Serves 4

350g beef scotch fil­let (or bone­less rib­eye) steaks ½ cup ex­tra-vir­gin olive oil 2 gar­lic cloves, crushed 4 slices sour­dough bread

1⁄ 3 cup grated ched­dar cheese ¼ cup aioli; 1 tbsp lemon juice 2 but­ter let­tuce, leaves sep­a­rated 250g pun­net cherry toma­toes, halved 250g packet cooked beet­root, wedges 4 eggs, boiled, peeled, halved ONION RINGS 1 cup plain flour; ½ tbsp bak­ing pow­der 375ml sparkling ap­ple cider 2 onions, 5mm slices Veg­etable oil, for deep fry­ing 1. In a shal­low dish, rub steaks with com­bi­na­tion of 2 tb­sps 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. 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 on 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 sparkling ap­ple cider un­til smooth. In a large fry­ing pan, heat oil un­til a lit­tle bat­ter siz­zles when added. Deep-fry 30 secs 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.

If pre­ferred, serve as a tra­di­tional steak sand­wich.

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