Steak Sandwiches with Sweet Potato Wedges & Seriously Good Garlic Aioli
- Prep time: 35 minutes
- Calories: 650
- 300 g of Porterhouse Steak (Thick-Cut)
- 2 of Focaccia Panini
- 1 75g Pack of Rocket & Baby Spinach
- 1⁄4 Cup of Garlic Aioli
- 300 g of Sweet Potato (small)
- 1 of Brown Onion
- 1 of Tomato
Prepare Ingredients: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.
Roast Sweet Potatoes & Onion: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. Set timer for 10 minutes (for step 3) 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.
Cook Steak: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.
Toast Bread: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 is only 2-3 minutes remaining on the sweet potatoes.
You Plate 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 to 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!