Katie Quinn2 Comments

Garlic + ginger beef gourmet sandwich, balsamic mayo, caramelised red onion + tomato relish

Katie Quinn2 Comments
Garlic + ginger beef gourmet sandwich, balsamic mayo, caramelised red onion + tomato relish
Garlic-and-ginger-beef-gourmet-sandwich_P.jpg

INGREDIENTS /

STEAK MARINADE

2 tbsp light olive oil
3 cloves of garlic peeled + very finely minced using a microplane
2 tsp horseradish cream
Salt + freshly ground black pepper
2 x 100g beef rump steaks

BALSAMIC MAYO

1 egg
2 tsp Dijon mustard
1 cup of light olive oil
3 tbsp good quality balsamic vinegar
4 cloves of roasted garlic
Salt + freshly ground black pepper

CARAMELISED ONIONS

2 small red onions peeled + quartered
2 tbsp balsamic vinegar

TO SERVE

Sourdough bread sliced
Rocket leaves
Good quality tomato relish (I use the Australian Beerenberg brand)

METHOD /

To make the marinade, add the olive oil, garlic, horseradish cream, salt and freshly ground black pepper into a shallow glass baking dish (or such) and whisk together.

Lay 1 piece cling wrap out on a clean flat surface onto which add a steak fillet, cover with another layer of cling wrap, then using a rolling pin or meat mallet carefully pound the meat until about ½ cm thin. Place meat into the pre-prepared marinade then repeat process with the second steak. Cover dish with cling wrap and chill in the fridge for 1-2 hours.

Add egg and mustard into the bowl of a food processor and whizz together for 10 seconds. Pour 1 cup of light olive oil into a squeezy bottle fitted with a small nozzle. Turn processor on high speed and squeeze olive oil into the egg mixture via the feed spout in a slow and steady constant stream (putting the oil into a squeezy bottle makes this job so much easier) this will take 2 – 3 minutes. By the time you have finished adding the oil the consistency of the mixture should be that of a thick glossy mayo. Continue to run processor adding vinegar and roasted garlic pulp through the feed spout until fully incorporated, then season to taste with salt and freshly ground black pepper.

Transfer to a bowl and chill in the fridge for 20 minutes.

Heat 2 tablespoons of olive oil in a fry-pan, add red onion quarters, season with a pinch of salt, and fry over medium heat for 2 mins, add 2 tablespoons of balsamic vinegar, turn up the heat a little and stir onions in the balsamic vinegar until caramelized. Remove and allow to cool.

To cook the beef, warm a griddle pan over a high heat until almost smoking. Cook beef on one side for 1 to 1 1/2 minutes and turn over and repeat on the other side. Remove and allow to rest for 10 minutes.

Grill sourdough bread slices until lightly golden.

To assemble the sandwich spread a tablespoon of balsamic mayo on the first piece of toasted bread, top with a small handful rocket leaves followed by the rested steak, tomato relish and finally a tablespoon or two of caramelised red onion.