Steak Sandwiches with Sweet Potato Wedges & Seriously Good Garlic Aioli

Preheat the oven to 200°C. While steak is still in the vacuum sealed pack use a meat mallet and pound to around 1-1¹⁄₂ cm thickness. Peel the sweet potato, cut in half lengthwise, then into 1 cm wedges. Peel and cut onion into 1 cm slices. Thinly slice tomato.

Tip! If you don't have a meat mallet you can also use a rolling pin or small heavy frypan.

Place the sweet potatoes and onion on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer and roast on the top shelf of the oven for about 25 minutes total or until sweet potatoes are tender when pierced with a fork and the onions are soft. Set timer for 10 minutes (for step 3).

After 10 minutes of the vegetables roasting, pat steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove and set aside to rest.

Tip! We supply our meat as a thick-cut portion, we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred but you will have to keep a closer eye on it to reach your desired doneness.

In the meantime, cut the bread rolls in half. Place the bread, cut side up, on a second lined baking tray and drizzle with a little olive oil. Add to the oven when there are only 2-3 minutes remaining for the sweet potatoes.

Tip! Use extra virgin olive oil if you have it.

Find the lines of muscle (or grain) of the rested steak. Thinly slice crosswise against the grain. Spread a healthy layer of aioli on the bottom cut side of each toasted roll. Top with roasted onion, sliced steak and sliced tomato, then top with rocket and baby spinach. Serve sweet potato wedges on the side. Enjoy!

Preheat the oven to 200°C. While steak is still in the vacuum sealed pack use a meat mallet and pound to around 1-1¹⁄₂ cm thickness. Peel the sweet potato, cut in half lengthwise, then into 1 cm wedges. Peel and cut onion into 1 cm slices. Thinly slice tomato.

Tip! If you don't have a meat mallet you can also use a rolling pin or small heavy frypan.

Place the sweet potatoes and onion on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer and roast on the top shelf of the oven for about 25 minutes total or until sweet potatoes are tender when pierced with a fork and the onions are soft. Set timer for 10 minutes (for step 3).

After 10 minutes of the vegetables roasting, pat steak dry with paper towel then season both sides with salt. Heat olive oil in a large frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove and set aside to rest.

Tip! We supply our meat as a thick-cut portion, we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred but you will have to keep a closer eye on it to reach your desired doneness.

In the meantime, cut the bread rolls in half. Place the bread, cut side up, on a second lined baking tray and drizzle with a little olive oil. Add to the oven when there are only 2-3 minutes remaining for the sweet potatoes.

Tip! Use extra virgin olive oil if you have it.

Find the lines of muscle (or grain) of the rested steak. Thinly slice crosswise against the grain. Spread a healthy layer of aioli on the bottom cut side of each toasted roll. Top with roasted onion, sliced steak and sliced tomato, then top with rocket and baby spinach. Serve sweet potato wedges on the side. Enjoy!