Something about a BBQ grilled steak sandwiched together with caramelised onions and a roasted garlic and chive aioli which is just beyond delicious.
Fried onions tossed in balsamic and brown sugar to caramelise, homemade chive aioli with roasted garlic straight off the bbq, layered with fresh rocket and then sandwiched between crusty grilled ciabatta.
Ingredients
2 premium steaks
2 ciabattas
Fresh rocket
Caramelised Onions
2 medium brown onions, chopped
2 tbsp brown sugar
2 tbsp balsamic vinager
Pinch of sea salt and cracked black pepper
Roasted Garlic and Chive Aioli
75ml olive oil
Whole garlic bulb
Sea salt
1/2 tsp Dijon mustard
Bunch of fresh chives
Light squeeze of half a lemon
1 egg yolk
Method
Allow the steak to sit at room temperature for 30 minutes before cooking. Season with sea salt and cracked black pepper
Slice a garlic bulb in half, drizzle with olive oil, season and wrap in tin foil
Add the steak to the bbq grill along with the garlic bulb. Drizzle the ciabattas with olive oil and place these face down onto the grill also
Cook the steak for 3-4 minutes each side for medium-rare, 5-6 minutes for well done.
In the meantime, chop the onions and add to a frying pan with a knob of butter on a medium heat. Sauté for 3-5 minutes until soft. Reduce the heat, add in the brown sugar and balsamic vinegar and simmer until it thickens, about 1-2 minutes.
For the aioli, add an egg yolk into a blender along with the Dijon mustard and blend until it goes a cream colour, roughly 1 minute. Slowly add in the olive oil and keep blending as you do. Once the base of the aioli is made, add in the chives, lemon juice and the roasted garlic squeezed out of the bulb
Once the steak is cooked, remove from the grill and let it rest for 5 minutes begore slicing
Coat the bottom of the ciabatta with a spoonful of the aioli, top with the sliced steak, caramelised onions and fresh rocket
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