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Steak and aioli sandwiches

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Manganese, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 thin (800g) beef fillet steaks (or sirloin, scotch, rump)

  2. 4 large (360g) egg tomatoes, halved

  3. 1 tablespoon olive oil

  4. cup (75g) whole egg mayonnaise

  5. 1 clove garlic, crushed

  6. 4 slices ciabatta (crusty Italian bread)

  7. salt and ground black pepper

  8. 1 tablespoon shredded fresh basil leaves

  9. 2 teaspoons balsamic vinegar

  10. 100g mesclun (mixed salad leaves)

Instructions Jump to Ingredients ↑

  1. Grill the steaks on a large oiled griddle (or grill, pan-fry or barbecue) until browned on both sides and cooked as desired.

  2. Meanwhile, place the tomatoes, cut side up, on a grill tray; drizzle with the oil. Grill about 10 minutes or until softened.

  3. Combine the mayonnaise and garlic in a small bowl.

  4. Toast the bread. Spread the bread with the mayonnaise mixture, top with the steaks and tomatoes, sprinkle with salt and pepper, basil and vinegar. Serve with the mesclun.

  5. Not suitable to freeze.

  6. Not suitable to microwave.

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