Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main, Snacks
Favourite flavours: Sandwich

Steak and aioli sandwiches

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INGREDIENTS

4 thin beef fillet steaks (400g)
4 large egg tomatoes, halved
1 tablespoon olive oil
½ cup low fat mayonnaise
1 teaspoon bottled crushed garlic
4 slices ciabatta (wood fired Italian white bread with crisp crust)
1 tablespoon fresh basil
1 tablespoon balsamic vinegar
100g mesclun

METHOD

Cook beef on heated oiled grill plate (or barbecue) until browned on both sides and cooked as desired.

Meanwhile place tomatoes, cut-side up, on grill tray, drizzle with oil. Grill 10 minutes or until softened.

Combine mayonnaise and garlic in bowl.

Toast bread, spread with mayonnaise mixture (aioli); top with steaks and tomatoes, sprinkle with basil and vinegar. Serve with mesclun.