El sándwich de bistec australiano es un clásico de los pubs. Bistec de costilla a la parrilla, rúcula, queso, mayonesa con ajo, cebollas rojas a la parrilla y salsa de remolacha sobre pan turco. Creo que cada pub tiene su propia versión, pero a mí me gusta mucho esta combinación.
Rated 3.8 stars by 10 users, click here to rate this recipe.
Category
Lunch
Servings
2
Prep time
30 minutes
Cook time
45 minutes
The Aussie steak sandwich is a pub classic! Now, I think every pub has it's own version but I really like this combo. Grilled rib eye steak, rocket, cheese, garlic mayo, grilled red onions and beetroot relish on Turkish bread.
Ingredients
- 2 x 250-300g ribeye steaks (9-10.5 oz each)
- salt
- red onions, sliced 0.8cm thick (⅓ inch)
- 100g rocket (3.5 oz)
- 2 x Turkish bread
- 100g cheddar cheese (3.5 oz)
- garlic mayo
- beetroot relish
- 1 large beetroot, peeled and grated
- 1 red onion, finely diced
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp allspice
- 2 tbsp brown sugar
- 150ml apple cider vinegar (⅔ cup)
- 2 cloves garlic, finely grated
- 2 egg yolks
- 300ml olive oil (1¼ cups)
- juice of a lemon
- salt to taste
Steak Sandwich
Beetroot relish
Garlic mayo
Directions
Steak sandwich
Season the steaks and onion slices with salt and grill on a hot grill until cooked to your liking. Once the steaks are about halfway through cooking, add the onion rings to the grill and cook until softened. Remove from the grill and leave to rest for 5 minutes.
- Slice the Turkish bread in half and toast under the grill. Spread beetroot relish on the bottom half, followed by the sliced steak, rocket, sliced cheddar cheese, and cooked onion. Spread garlic mayo on the top part of the bread.
- Assemble the sandwich by placing the top half of the bread over the filled bottom half. Serve immediately.
Beetroot relish
Add the oil to a pot over medium heat along with the beetroot and onion. Stir well.
- Add the rest of the ingredients and cook for 30 minutes over medium-low heat until the beetroot is soft, fully cooked, and most of the liquid has evaporated.
- Store in an airtight, clean container in the fridge for up to 1 month.
Garlic mayo
Place all the ingredients into a tall jar.
- Using an immersion blender, start at the bottom and begin to mix, slowly moving to the top to emulsify the oil into the yolks. Take your time or it will split.
- Season with salt, and it's done!
