Grilled steak with roasted garlic mayonnaise

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

Directions

1. 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.
2. Leave the steaks to rest and keep warm at the side of the grill.
3. 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.
4. Cut the steaks, arrange over the sandwich and serve.

To prepare the garlic mayonnaise:

1. 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.
2. Combine the oils and, with the motor running, slowly pour into the egg yolks until the mixture starts to thicken and become shiny.
3. Check the seasoning and add salt and pepper if necessary.