Steak Sandwich with Garlic Crème

A great Friday night dinner would have to be the steak sandwich, easy to put together & its almost like having take away (which keeps Michael happy) but of course much better, this is Bill Granger’s version from Sydney Food which apparently has been on the menu at his place from the start. It has all of the right ingredients for me, onions, a bit of salady stuff, crusty bread & the garlic crème for me is ever so much nicer than tomato sauce – a condiment I don’t have a very good relationship with as un Australian as that may sound.

Steak Sandwich with Garlic Crème

3 tablespoons olive oil
1 cup finely sliced onion
2 tablespoons balsamic vinegar
sea salt
freshly ground black pepper
8 thick slices bread, such as ciabatta
1 bunch rocket
4 ripe tomatoes

Garlic Crème
2 egg yolks
1 tablespoon balsamic vinegar
2cloves garlic, crushed
sea salt
freshly ground black pepper
1 cup canola or other mild oil

Heat 2 tablespoons of the olive oil in a large frying pan over medium heat, add the onion & cook for 10 minutes, stirring frequently, until golden. Add vinegar, salt & pepper & cook for a minute longer until caramelized. Remove onion from the pan & set aside.

Meanwhile make the garlic crème. Place egg yolks, vinegar, garlic, salt & pepper in a bowl & whisk until combined. Add the oil drop by drop, whisking constantly. When the sauce starts to thicken, add the oil in a steady stream until the oil is fully incorporated. If the crème is too thick, thin with a tablespoon of warm water.

Using the same pan as the onions, heat the remaining olive oil over high heat. Add steak to the pan and sprinkle with salt & pepper. Cook for 1 minute, turn & cook the other side for a further minute.

Spread the bread with the garlic crème. Place rocket on the 4 ‘bottom’ slices of bread & top with tomato. Place onions on top pf tomato, followed by streak. Cover with second slice of bread. Serves 4.