Aussie steak sandwich

Ingredients

• Steak Sandwich
• 2 x 250-300g ribeye steaks (9-10.5 oz each)
• salt
• red onions, sliced 0.8cm thick (⅓ inch)
• 100g rocket (3.5 oz)
• 2 x Turkish bread
• 100g cheddar cheese (3.5 oz)
• garlic mayo
• beetroot relish
• Beetroot relish
• 1 large beetroot, peeled and grated
• 1 red onion, finely diced
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp allspice
• 2 tbsp brown sugar
• 150ml apple cider vinegar (⅔ cup)
• Garlic mayo
• 2 cloves garlic, finely grated
• 2 egg yolks
• 300ml olive oil (1¼ cups)
• juice of a lemon
• salt to taste

Directions

1. Steak sandwich
2. Season the steaks and onion slices with salt and grill on a hot grill until cooked to your liking. Once the steaks are about halfway through cooking, add the onion rings to the grill and cook until softened. Remove from the grill and leave to rest for 5 minutes.
3. Slice the Turkish bread in half and toast under the grill. Spread beetroot relish on the bottom half, followed by the sliced steak, rocket, sliced cheddar cheese, and cooked onion. Spread garlic mayo on the top part of the bread.
4. Assemble the sandwich by placing the top half of the bread over the filled bottom half. Serve immediately.
5. Beetroot relish
6. Add the oil to a pot over medium heat along with the beetroot and onion. Stir well.
7. Add the rest of the ingredients and cook for 30 minutes over medium-low heat until the beetroot is soft, fully cooked, and most of the liquid has evaporated.
8. Store in an airtight, clean container in the fridge for up to 1 month.
9. Garlic mayo
10. Place all the ingredients into a tall jar.
11. Using an immersion blender, start at the bottom and begin to mix, slowly moving to the top to emulsify the oil into the yolks. Take your time or it will split.
12. Season with salt, and it's done!