Grilled sirloin steak & cheese sandwich with caramelized onion and herb aioli

Grilled sirloin steak & cheese sandwich with caramelized onion and herb aioli
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 4 x 175g sirloin steaks, at room temperature
  2. 2 tbsp olive oil
  3. 25g butter, at room temperature
  4. 8 slices country-style crusty white bread
  5. 8 slices white cheddar
  6. 4 handfuls rocket lettuce
  8. 1 tbsp butter
  9. 1 tbsp olive oil
  10. 2 large red onions, halved, thinly sliced crosswise
  11. 4 tbsp red wine vinegar
  12. 1 tsp caster sugar
  14. 6 egg yolks
  15. 6 garlic cloves
  16. 6-8 basil leaves
  17. 2 tbsp breadcrumbs
  18. 2 tsp red wine vinegar
  19. Few splashes Tabasco (or other hot sauce)
  20. 375ml olive oil
  21. Salt and freshly ground black pepper
  1. First, prepare the caramelized onions. Melt the butter and olive oil in large frying pan over a medium-high heat. Add the onions, season with salt and pepper and sauté for about 10 minutes, stirring frequently, until just beginning to brown. Add the red wine vinegar and sugar and cook for about 1 minute until almost all of vinegar is absorbed.
  2. In the meantime, cook the steaks. Heat a large frying pan over a high heat and add the olive oil. Season the steaks with salt and pepper to taste and fry for about 3 minutes each side for medium (longer if you prefer your steak more well cooked). Transfer to a chopping board and leave to rest for 5-10 minutes before slicing thinly.
  3. To make the aioli, place the egg yolks, garlic, basil, breadcrumbs, red wine vinegar, and tabasco in a food processor and pulse to a paste. Finally add the olive oil and pulse again briefly to emulsify.
  4. To assemble the sandwiches, generously butter the bread slices and arrange half of the slices buttered side down. Arrange the rocket leaves on the bread and then divide the sliced steak between them. Sit two slices of cheese on top of each and spoon the caramelized onions over. Drizzle 1-2 tablespoons of the aioli over each one and place the remaining bread slices on top, buttered side up.
  5. Place a large non-stick frying pan on a medium heat and fry the sandwiches for 2-3 minutes on each side, turning over carefully, until golden brown and the cheese has melted. Cut the sandwiches in half diagonally and serve at once.
  1. TIP
  2. Sit a heavy pan on top of the sandwiches while cooking to press down if wished.
  3. Store leftover aioli in the fridge for a few days and use to serve with meats, fried fish and chips or as a dip for vegetables or party food.
Chef Stuart O'Keeffe

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