SCOTCH FILLET STEAK SANDWICH, WITH DARK ALE CARAMELIZED ONIONS, CHEDDAR CHEESE & DIJON MUSTARD MAYONNAISE
4 x Harvey Beef Scotch Fillet Steaks
2 brown onion, cut into thick rings
300ml Dark Ale
2 tsp brown sugar
2 tbsp Sherry Vinegar
4 Ciabatta Rolls
8 slices of strong cheddar
8 tbsp Aioli mixed with 8 Tbsp Dijon Mustard
100g Rocket leaves
Extra Virgin Olive Oil, Sea Salt Flakes & Cracked Black Pepper
Heat a large frypan over a high heat, fry onions in 2 tbsp oil and fy until browned, add ale and simmer until onions are soft and ale is reduced by half. Add sugar, vinegar and simmer until soft and the liquid has reduced.
Preheat BBQ grill plate to very hot, season steaks with sea salt, pepper and rub with oil and sear for 4 minutes on each side, allow to rest for 5 minutes before carving.
Cut ciabatta bread in half, brush with oil and grill on the cut sides.
Spread aioli on each side, carve beef and assemble in the sandwich with cheese, warm onions and lettuce.