Name: Steak sandwich with aïoli and beetroot salsa
Cook time: 35 min
Total time: 35 min
Ingredients: Steak sandwich; 1 tablespoon olive oil; 1 brown onion (200g), sliced thinly; 1 tablespoon light brown sugar; 1 tablespoon balsamic vinegar; salt and pepper, to taste; 4 thin beef scotch fillet steaks (500g); 30 gram baby rocket leaves; 2 tomatoes (300g), sliced thickly; 8 thick slices white bread (560g), toasted; Beetroot salsa; 1 beetroot (200g), peeled, grated coarsely; 2 teaspoon wholegrain mustard; 2 teaspoon lemon juice; 2 teaspoon olive oil; salt and pepper, to taste; Aïoli; 1/2 cup (150g) whole egg mayonnaise; 1 clove garlic, crushed; salt and pepper, to taste

Steak sandwich with aïoli and beetroot salsa

A steak sandwich is one of the most satisfying lunches out there, and this one is a little fancy with beetroot salsa and creamy aïoli.

STEAK SANDWICH WITH AIOLI and Beetroot Salsa

Makes 4 Item

Cook

35M

Skip to Recipe

Ingredients

Steak sandwich

1 tablespoon olive oil

1 brown onion (200g), sliced thinly

1 tablespoon light brown sugar

1 tablespoon balsamic vinegar

salt and pepper, to taste

4 thin beef scotch fillet steaks (500g)

30 gram baby rocket leaves

2 tomatoes (300g), sliced thickly

8 thick slices white bread (560g), toasted

Beetroot salsa

1 beetroot (200g), peeled, grated coarsely

2 teaspoon wholegrain mustard

2 teaspoon lemon juice

2 teaspoon olive oil

salt and pepper, to taste

Aïoli

1/2 cup (150g) whole egg mayonnaise

1 clove garlic, crushed

salt and pepper, to taste

Method

1.Heat oil in small frying pan; cook onion over low heat, stirring occasionally, about 10 minutes or until soft. Add sugar and vinegar; cook, stirring, about 5 minutes or until caramelised. Remove from pan.

2.Meanwhile, cook seasoned steaks in heated oiled large frying pan until cooked as desired.

3.To make beetroot salsa, combine ingredients in medium bowl; season.

4.To make aioli, combine mayonnaise and garlic in small bowl; season with salt and pepper.

5.Sandwich rocket, tomato, steaks, onion, salsa and aïoli between toast slices.

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