1500g MSA graded beef cube roll, cut into 150g steaks
Ingredients
Sea salt and cracked pepper
50ml oil
20 slices rustic white bread
100g butter, softened
200g Horseradish aioli
100g Mesclun leaves, washed
950g vine ripe tomatoes, sliced
250g caramelised onions
Pre-heat grill to high. Season steaks with salt and pepper, drizzle with oil. Place on the grill for 2-3 minutes each side until caramelised and cooked to your liking or an internal doneness of 56°C for medium rare. Rest for half the amount of cooking time.
Butter the bread and chargrill both sides.
To assemble the sandwich layer as follows: bread, aioli, mesclun, tomato, rested steak, caramelised onion, and top slice of bread.
