Steak Sandwich

1. I made this as a quick meal using a shortcut garlic aioli. If you'd like to try your hand at a homemade one, here's how: Place 2 garlic cloves (minced) and 2 egg yolks in a small food processor. Whizz briefly to combine. Then while processing on medium low speed, slowly pour in 3/4 cup (185ml) olive oil (NOT EXTRA VIRGIN, too strong). At the end, add salt to taste, 1/2 tsp Dijon mustard and a squeeze of lemon juice.

2. The Caramelised Onion really takes it to that next level! But if you are pressed for time, I suggest just cooking onions in butter over medium high heat until softened. You'll only need 2 onions if you do this. To make it sort of like caramelised onions, add 2 tbsp of brown sugar towards the end.

3. I made this using Bavette Beef which is also known as flap meat, flap steak, sirloin flap steak and sirloin tip. BRILLIANT value for money, it's a secondary cut that's more flavourful (beefy) than more expensive mainstream steaks like porterhouse etc. When cooked no more than medium at most (preferably medium rare) and sliced thinly against the grain, every piece is beautifully tender.

It's like skirt steak but thicker which I really like because that's my gripe about skirt steak! It's like flat iron but more fibrous so when sliced thinly across the grain, each piece is more tender. I am a huge fan of this new discovery! I purchased the Bavette from Harris Farms in Australia - it's part of their Curious Cuts range.

This recipe is suited to any cut of beef suitable for grilling.

For Bavette at room temperature (about 2cm thick), I cooked it for 3 minutes on the first side and 2 minutes on the other for medium rare.

4. Steak Sandwich nutrition per serving. 153 calories of the total is attributable to the Garlic Aioli, 126 calories is for the Caramelised Onions.