Barbequed topside steak sandwich with pickled onion, blue cheese & aioli

This isn't just any sandwich, this is a sustainably produced grass-fed Irish top-side steak sandwich. Level up your BBQ with #SustainableBBQSeries' chef Patrick Powell's steak sandwich with pickled onion, blue cheese & aioli.

SANDWICH:

A topside steak cut 2cm thick weighing approx. 250g
Half a head of fresh iceberg lettuce (finely sliced)
Red onion x 1
Aioli – recipe below
Pickling liquid – recipe below
Blue cheese x 200g (frozen)
Sourdough x 4 thick slices
Butter x 100g
Garlic x 1 clove
Maldon salt

AOILI:

60g (3) – Fresh egg yolks
8ml – White Wine Vinegar
15g Dijon Mustard
240g Grapeseed Oil
20g Lemon Juice
1 1/2 Garlic, Micro planned
Pinch Maldon Salt

SANDWICH:

A topside steak cut 2cm thick weighing approx. 250g
Half a head of fresh iceberg lettuce (finely sliced)
Red onion x 1
Aioli – recipe below
Pickling liquid – recipe below
Blue cheese x 200g (frozen)
Sourdough x 4 thick slices
Butter x 100g
Garlic x 1 clove
Maldon salt

AOILI:

60g (3) – Fresh egg yolks
8ml – White Wine Vinegar
15g Dijon Mustard
240g Grapeseed Oil
20g Lemon Juice
1 1/2 Garlic, Micro planned
Pinch Maldon Salt

Method:

Put the egg yolk, white wine vinegar, mustard and garlic in a bowl.
Slowly add in the oil while mixing with a whisk until a tight emulsion if formed.
Season with the salt and lemon juice
Place in a container and cover

Pickled red onions

100ml	Rice wine vinegar
100g	Sugar
100ml	water

Method:

Place the vinegar, sugar and water. Bring all the ingredients to the boil and allow cool.

Slice the red onion quite thin and place in the pickle liquid. Leave for at least one hour but preferably over night

To cook the beef

Season generously with Maldon salt and allow come to room temperature before you begin to cook it.

Have your barbeque at a steady medium heat (cooking over charcoal is always preferred)

Brush the beef with a little butter and place it on the barbeque. Leave it for 10 seconds then rotate it 45 degrees and leave for 10 seconds. Do this three times and turn over. Repeat the rotations (if the beef starts to flame up remove from the heat until it dies down). Remove the beef from the heat and allow rest on a wire rack for 4- 5 minutes. While the beef is resting brush with a little salted butter.

Put the beef back over the flames and repeat the rotations from the 1^st step and allow rest again and brush with butter. Repeat this step one more time and then probe the beef. It this stage it should be hitting 38 – 40 degrees. Remove from the heat and allow to rest while you Begin the assemble the sandwich

To assemble the sandwiches

Brush the sourdough with some melted butter on both sides. Place over the barbeque and gently toast until a light golden brown on each side.

Peel a clove of garlic and rub it all over the toasted bread.

Spread a layer of aioli on each slice of toast. Place a thin layer of lettuce on it. Strain the onions from the pickle juice and place on the sandwiches. Thinly slice the rested beef and season with Maldon salt. Arrange the slices onto the sandwiches, as many as you can fit. Grate the frozen cheese over the beef with a micro plane. Place the other slice of toasted bread on top and squeeze down a little

Cut in half and enjoy.

Method:

Put the egg yolk, white wine vinegar, mustard and garlic in a bowl.
Slowly add in the oil while mixing with a whisk until a tight emulsion if formed.
Season with the salt and lemon juice
Place in a container and cover

Pickled red onions

100ml	Rice wine vinegar
100g	Sugar
100ml	water

Method:

Place the vinegar, sugar and water. Bring all the ingredients to the boil and allow cool.

Slice the red onion quite thin and place in the pickle liquid. Leave for at least one hour but preferably over night

To cook the beef

Season generously with Maldon salt and allow come to room temperature before you begin to cook it.

Have your barbeque at a steady medium heat (cooking over charcoal is always preferred)

Brush the beef with a little butter and place it on the barbeque. Leave it for 10 seconds then rotate it 45 degrees and leave for 10 seconds. Do this three times and turn over. Repeat the rotations (if the beef starts to flame up remove from the heat until it dies down). Remove the beef from the heat and allow rest on a wire rack for 4- 5 minutes. While the beef is resting brush with a little salted butter.

Put the beef back over the flames and repeat the rotations from the 1^st step and allow rest again and brush with butter. Repeat this step one more time and then probe the beef. It this stage it should be hitting 38 – 40 degrees. Remove from the heat and allow to rest while you Begin the assemble the sandwich

To assemble the sandwiches

Brush the sourdough with some melted butter on both sides. Place over the barbeque and gently toast until a light golden brown on each side.

Peel a clove of garlic and rub it all over the toasted bread.

Spread a layer of aioli on each slice of toast. Place a thin layer of lettuce on it. Strain the onions from the pickle juice and place on the sandwiches. Thinly slice the rested beef and season with Maldon salt. Arrange the slices onto the sandwiches, as many as you can fit. Grate the frozen cheese over the beef with a micro plane. Place the other slice of toasted bread on top and squeeze down a little

Cut in half and enjoy.