Steak Sambo

INGREDIENTS

MAKES 2

1 med brown onion, peeled & sliced

6 brussel sprouts, sliced

2 ts fresh rosemary leaves

1 tbs grain mustard

2 ts brown sugar

2 ts red wine vinegar

2 large rolls, cut, toasted & buttered

4 scotch fillet minute steaks

4 slices of edam

50 g plain kettle chips

2 tbs roasted chilli aioli* (2-4 CHILLIS, 1 GARLIC BULB, 1 CUP MAYO)

Method

for the roasted chilli aioli

- Preheat oven to 180’c fan

- Cut two long chills lengthways (YOU CAN USE BIRDSEYE IF YOU LIKE MORE HEAT)

- Cut one head of garlic across the bulb

- Place both cut side up on a large piece of foil - Drizzle with 1 tbs olive oil + 1 ts salt

- Wrap tightly and roast for 15-20mins

- Allow to cool before bending to a smooth paste

- Combine with 1 c of your favourite mayo

for the STEAK SAMBO

- In a non stick pan over med-high heat, sauté the onions with 1tbs olive oil for 5mins.

- Add the brussel sprouts and rosemary and sauté till soft, about 5mins.

- Stir in the mustard and sugar and b ring the pan heat to high. Deglaze with the vinegar. Turn off and allow to cool.

- Preheat bbq or grill plate to high.

- Brush the steak with oil and season with salt.

- Sear steaks for 20 seconds a side, placing cheese on the cooked side once turned, and removing from heat to rest while you assemble the sandwich.

- Pile the bottom half of the roll with mustardy onion & brussel mix.

- Top with a handful of plain kettle chips.

- Add 2 cheesy steaks per sandwich.

- Brush 1 tbs of roasted chilli aioli to the top half of the roll.

- Squash it down and enjoy the mess.