Steak
1 to drizzle | Grapeseed oil |
360 g | Sirloin steaks (Main) |
2 small | French stick |
1 bunch | Rocket leaves |
2 | Tomatoes, ripe |
Garlic mayonnaise
8 large | Garlic cloves, roasted (Main) |
1 to taste | Salt and freshly ground black pepper |
2 | Free-range eggs, yolk only |
1 | Lemon, juice |
1 tsp | Dijon mustard |
200 ml | Grapeseed oil |
100 ml | Olive oil |
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- Lightly oil the steaks and cook on a hot barbecue until slightly charred on the outside but still deep pink inside - about 5 minutes each side.
- Leave the steaks to rest and keep warm at the side of the grill.
- Cut the bread in half and spread thickly with garlic mayonnaise. Pile the rocket leaves on the bottom piece of bread, then slice the tomatoes and place on top.
- Cut the steaks, arrange over the sandwich and serve.
To prepare the garlic mayonnaise:
- Squeeze the garlic cloves (roasted) from their skins and place the flesh in a food processor with a pinch of salt. Add the egg yolks, lemon juice of a lemon and mustard and purée until smooth.
- Combine the oils and, with the motor running, slowly pour into the egg yolks until the mixture starts to thicken and become shiny.
- Check the seasoning and add salt and pepper if necessary.