Sunday, October 25, 2009

Gourmet Steak Sandwiches

I was recently buying meat at our local butcher and they had recipe cards on the counter. This recipe was one of them.  I had it stuck on the fridge for quite a few months before I decided to make it.  I served it with home made hot chips and it was a hit with Jared and our neighbour Steve on a Saturday afternoon.  I made them again yesterday and we're about to have the leftovers again today!

I changed the aioli quite a bit.  The recipe asks for 6 cloves of garlic and 1.5 cups of olive oil.  I found it was way too much of both.  So the recipe below is what I did:

4 pieces rump steak, malleted flat
600g brown onions, sliced
2 tablespoons butter
1 heaped tablespoon brown sugar
1/2 tablespoon balsamic vinegar
8 thick slices of bread
Rocket

Aioli
2 egg yolks
2 cloves crushed garlic 
1/4 cup Warrick Grove Olive Oil
Juice 1/2 lemon

Slice the onions thinly and cook slowly in butter for 20 minutes.  Add the brown sugar and continue cooking for another ten minutes until they are a rich brown colour.  Turn up the heat and add the balsamic vinegar.  Cook for a few minutes until the vinegar has evaporated.  Set aside.

Season the rump steak with salt and pepper and sear  on both sides on high heat.  Spread the aioli generously on both sides of the bread.  Then on one slice, place some rocket, then the steak and lastly the onions.  Top with the other side of the bread.  Cut in half and serve.

Aioli
Beat the egg yolks with the crushed garlic until the yolks are pale and thick (about 5 minutes).  Gradually add the olive oil, beating well after each addition.  At the end, add the lemon juice and salt and pepper to taste.

E.

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