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Steak sandwich with black garlic aioli

Name: Steak sandwich with black garlic aioli
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 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

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 25, 2016

Sometimes nothing beats a steak sandwich. Matt Moran has created this tasty one for you to serve up as a mid-week meal.

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

Method

1.

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.
2.

To make the black garlic aioli, mash black garlic with a fork then combine with aioli. Preheat chargrill over high heat.
3.

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.
4.

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.