Steak Sandwich with Black Garlic Aioli

FROM MATT MORAN

4 servings 10 minutes

INGREDIENTS DIRECTIONS

2 tbs cabernet sauvignon 1. For the quick pickle, combine the vinegar and
vinegar, (or red wine vinegar)
sugar plus 1 tsp salt in a bowl. Add beetroot and
1 tsp caster sugar
toss to coat. Set aside for 15 minutes.
1 beetroot, thinly sliced
2. To make the black garlic aioli, mash black
2 black garlic cloves, skin
removed (or garlic cloves,
garlic with a fork then combine with aioli.
roasted) Preheat chargrill over high heat.
1 cup (300g) aioli 3. Brush the steak with olive oil then season well
600g bavette steak (or oyster with salt and freshly ground black pepper.
blade steak) Cook for 4 minutes a side for medium rare then
2 tbs extra virgin olive oil rest, lightly covered in foil for 5 minutes.
8 slices seeded sourdough (or
4. Meanwhile, toast the sourdough on the
other bread)
chargrill until slightly blackened. Top a sliced
2 roma tomatoes, sliced
steak, aioli, rocket and another slice of bread.
1 avocado, sliced
4 slices aged cheddar cheese
Repeat for other sandwiches.