Grilled sirloin steak & cheese sandwich with caramelized onion and herb aioli
- 4 x 175g (6 oz) sirloin steaks, at room temperature
- 2 tbsp olive oil
- 25g (1 oz) butter, at room temperature
- 8 slices country-style crusty white bread
- 8 slices white cheddar
- 4 handfuls rocket lettuce
- CARAMELISED ONIONS
- 1 tbsp butter
- 1 tbsp olive oil
- 2 large red onions, halved, thinly sliced crosswise
- 4 tbsp red wine vinegar
- 1 tsp caster sugar
- HERB AIOLI
- 6 egg yolks
- 6 garlic cloves
- 6-8 basil leaves
- 2 tbsp breadcrumbs
- 2 tsp red wine vinegar
- few splashes tabasco (or other hot sauce)
- 375ml (13 fl oz) olive oil
- salt and freshly ground black pepper
- First, prepare the caramelised 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.
- 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.
- 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.
- 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 caramelised onions over. Drizzle 1-2 tablespoons of the aioli over each one and place the remaining bread slices on top, buttered side up.
- 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.
- Sit a heavy pan on top of the sandwiches while cooking to press down if wished.
- 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.