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Sep 26

Steak sandwich with black garlic aioli


September 26, 2019

Recipe by Matt Moran for delicious.com.au

  • Prep: 25 mins
  • Cook: 10 mins
  • Serves: 4 sandwiches


1For the quick pickle, combine the vinegar and sugar plus 1 tsp salt in a bowl. Add beetroot and toss to coat. Set aside for 15 minutes.

2To make the black garlic aioli, mash black garlic with a fork then combine with aioli. Preheat chargrill over high heat.

3Brush the steak with olive oil then season well with salt and freshly ground black pepper. Cook for 4 minutes a side for medium rare then rest, lightly covered in foil for 5 minutes.

4Toast the sourdough on the chargrill until slightly blackened. Top a slice of sourdough with tomato, drained beetroot pickle, avocado, cheese, sliced steak, aioli, rocket and another slice of bread. Repeat for other sandwiches.



• 2 tbs red wine vinegar

• 1 tsp caster sugar

• 1 beetroot (thinly sliced)

• 2 black garlic cloves

• 1 cup (300g) aioli

• 600g bavette steak (or oyster blade steak)

• 2 tbs extra virgin olive oil

• 8 slices seeded sourdough (or other bread)

• 2 roma tomatoes (sliced)

• 1 avocado (sliced)

• 4 slices aged cheddar cheese


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