Steak sandwiches and summer - go hand-in-hand at any Aussie BBQ. Use good quality scotch filet steaks and, of course, top-quality Australian cheese, such as vintage cheddar, to make every bite work perfectly.
Ingredients
1 tablespoon olive oil
1 large onion, thinly sliced
1 tablespoon each brown sugar and balsamic vinegar
2 tablespoons good quality mayonnaise
1 teaspoon lemon juice
1/4 clove crushed garlic
2 teaspoons chopped parsley
4 x 150g scotch fillet steaks
Salt and freshly ground black pepper
8 thick slices sourdough bread, lightly toasted
40g dressed rocket leaves
2 tomatoes, thickly sliced
4 rindless rashers bacon, cooked until crisp
125g vintage cheddar, sliced
French fries, to serve
Method
Heat half the oil in a non-stick frypan and cook onion over medium heat until softened. Add sugar and cook for 1 minute before adding balsamic vinegar, cook for a further 1-2 minutes, until soft and sticky.
Combine mayonnaise, lemon, garlic and parsley in a bowl to make a herbed aioli. Season steaks and coat with remaining oil, barbecue for 2 minutes on each side or until cooked to your liking.
Spread 4 slices toasted bread with aioli. Top with rocket, tomato, bacon, steaks, cooked onion and cheese. Top with remaining bread and serve with fries.
