ONION RINGS & STEAK SALAD
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.