Steak Sandwiches with Aioli Brie and Caramelised Onions

Preheat the oven to 200°C. Cut red potatoes into wedges. Slice brie cheese.

Place the potatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast on the top shelf of the oven for about 25 minutes total or until potatoes are tender when pierced with a fork.

After 10 minutes of the potatoes roasting, pat beef sizzle 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 and cooking for a further 3 minutes or until done to your liking. Remove and set aside to rest.

In the meantime, cut the herb panini in half. Place the panini, 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 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 decent layer of garlic aioli on to the top cut side of each toasted roll. Spread caramelised onion over the bottom of buns. Top with rocket & baby spinach, sliced steak, then top with brie. Serve potato wedges on the side. Enjoy!

Tip! Slicing against the grain ensures your steak sandwich is as tender as can be.

Preheat the oven to 200°C. Cut red potatoes into wedges. Slice brie cheese.

Place the potatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer. Roast on the top shelf of the oven for about 25 minutes total or until potatoes are tender when pierced with a fork.

After 10 minutes of the potatoes roasting, pat beef sizzle 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 and cooking for a further 3 minutes or until done to your liking. Remove and set aside to rest.

In the meantime, cut the herb panini in half. Place the panini, 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 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 decent layer of garlic aioli on to the top cut side of each toasted roll. Spread caramelised onion over the bottom of buns. Top with rocket & baby spinach, sliced steak, then top with brie. Serve potato wedges on the side. Enjoy!

Tip! Slicing against the grain ensures your steak sandwich is as tender as can be.