Steak Sandwich

• 200g Porterhouse or rump steak
• 1 T Vegetable oil
• Salt and pepper
• Loaf of Ciabatta, sliced
• Handful of young rocket
• 2 T Aioli
• 2 T Chilli jam
• 4 T Spring onion pickle

• 1T salt
• 1T sugar
• 4T white wine vinegar
• 4T olive oil
• 1 bunch spring onions
• 10 basil leaves (sliced)

Thinly slice the spring onions. Mix together the salt, sugar, white wine vinegar and olive oil. Pour the vinegar mix over the spring onions and allow to rest for at least 2 hours.

Before serving, add the basil leaves.

This pickle will keep in the fridge for up to a week.

• 500g fresh tomato
• 2 large red chillies
• 1 brown onion
• 150g sugar
• 40g salt

Roughly chop the tomato, chillies and onions. Place all ingredients in a blender and process until it reaches a fine consistency.

Place this mixture into a heavy based pot and cook over a medium heat for about 1 hour, until thick and glossy.

• 2 egg yolks
• 1 whole egg
• 1 garlic clove
• Zest and juice of 1 lemon
• 1 T white wine vinegar
• 1 T Dijon
• Pinch of salt
• 375ml vegetable oil

Place all ingredients except the oil into a large bowl or food processor. Whisk these ingredients into a smooth paste and then slowly add the oil in a thin stream while still whisking/processing. Go as slow as you need to go to maintain the creamy consistency – it should not split.

Without a doubt a true crowd pleaser. Maybe that’s why it seems to be on every pub menu you’ve ever seen.

But the true joy of the steak sandwich is in choosing a really good cut of beef. Dandaragan Organic Beef rump or porterhouse best suit this, both have a nice balance of rich flavour and tenderness.

The wonderful thing about using a good cut of beef for a steak sandwich is that you don’t need to add much. In this recipe we have chosen some quick and simple home-made condiments. Be sure to pick a well structured crusty bread, we like fresh, italian ciabatta.You just can’t beat the charred bread, gloriously seasoned by the steak’s pan juices. Serves 2.

 One hour before cooking, take the steak out of the fridge to bring to room temperature.

Generously season the steak with the salt and pepper.

Heat a heavy bottomed frying pan until it is smoking hot. Add the vegetable oil and cook the steak for approximately 3 minutes on each side (depending on thickness) then allow to rest.

 While the steak is resting, place the ciabatta in the steak pan, allowing the ciabatta to char in the juices until golden and crunchy.

 To assemble the steak sandwich, lay out the two pieces of ciabatta. Spread one piece with aioli and the other with chilli jam.

Slice the rested steak across the grain into thin slices, place the steak slices on the ciabatta slice with the chilli jam, then top with a generous amount of the spring onion pickle. Finish with some fresh rocket and top with the other ciabatta slice.

• ¼ bunch of rosemary
• Sea salt and ground black pepper
• 10ml olive oil
• 2 cloves garlic, crushed
• 1 rib of beef (approximately 1kg)

• 500g large beetroot
• 100g brown sugar
• 1 tsp yellow mustard seeds
• 100ml red wine vinegar
• ½ tsp sea salt
• ¼ tsp ground black pepper

Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.

• ¼ bunch of rosemary
• Sea salt and ground black pepper
• 10ml olive oil
• 2 cloves garlic, crushed
• 1 rib of beef (approximately 1kg)

• 500g large beetroot
• 100g brown sugar
• 1 tsp yellow mustard seeds
• 100ml red wine vinegar
• ½ tsp sea salt
• ¼ tsp ground black pepper

Prepare the beetroot relish first. Peel and coarsely grate the beetroot. Put into a saucepan with the sugar, mustard seeds, red wine vinegar, salt and pepper and bring to boil. Reduce the heat and simmer gently for 1 hour or until the liquid is reduced to a jammy consistency.

To prepare the spare ribs, chop the rosemary and mix with the salt, pepper, olive oil and crushed garlic. Place the spare ribs in a baking dish, spoon the marinade over and toss until the beef is evenly coated. Cover the dish in cling film and refrigerate for 2 hours.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.