Bounty from the garden.......

TFU - Steak Sandwich with Beetroot & Cumin Relish & Aioli

This year in the garden I’ve been trying a few different vegetables, to see which grows best in my little corner of the world.

Fennel was a big fat fail, but the beetroot has turned out to be an excellent crop. Lots of fat beets and luscious green foliage. So what to do with said crop? In my book you can’t go past a yummy vege relish to have on just about everything, from a cheese board to sandwiches, burgers and cold meats. And the small beetroot leaves can be used in salads or cooked in place of kale.

So the beetroot crop got a big tick from me and will be appearing once again in next years garden. After a strenuous day in the garden, nothing is better than a tasty steak sammie cooked on the BBQ with the Beetroot & Cumin Relish and a garlicky aioli. Yum on so many levels!




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Beetroot & Cumin Relish
2 tbsp olive oil
800 g brown onions, peeled & thinly sliced
1 ½ c firmly packed light brown sugar
1 ½ c cider vinegar
600 g fresh beetroot, peeled & coarsely grated
2 tsp cumin seeds 
1 tsp sea salt 
½ tsp cracked black pepper

Garlic & Lemon Aioli
1 clove garlic, crushed
pinch of salt & pepper
1 egg yolk
1 tsp Dijon mustard
200 – 300 mls grapeseed oil
lemon juice to taste

Steak Sandwich
Sourdough loaf, sliced
4 scotch fillet or sirloin steaks
rocket leaves
beef steak tomato, sliced
vintage cheddar, sliced
Beetroot & Cumin Relish


Beetroot & Cumin Relish
Toast the cumin seeds in a hot oven for 5 mins to bring out the flavor. Set aside to cool. Heat the olive oil in large saucepan, add the onion and cook stirring for about 15 mins or until the onion is softened and caramelized. Add all the remaining ingredients, stir over a high heat without boiling, until the sugar dissolves. Bring the mixture to the boil, then reduce the heat. Simmer uncovered, stirring occasionally for about 30 mins or until the beetroot mixture is tender and the relish is thick. Spoon the relish into hot sterilised jars and seal immediately. Keep in a cool dark place for 3 weeks before opening. Refrigerate once opened. 

Garlic & Lemon Aioli
Place the garlic clove, a pinch of salt and pepper, egg yolk and mustard in a bowl, and whisk until well combined. Add a few drops of grapeseed oil, whisking constantly until the mixture starts to thicken. Slowly pour in the remaining oil in a thin steady stream, whisking constantly until combined and the aioli is thick and creamy. Add the lemon juice 1 tablespoon at a time, tasting as you go to achieve the desired taste.

Steak Sandwich
Toast the bread slices in a grill pan, on a BBQ, or under the grill in the oven until nicely toasted.

 Oil and season the steaks and fry in a hot grill pan or on the BBQ for 3 mins on each side, for medium rare. Cook longer if you want a medium or well done steak.

 To assemble, start with a slice of toasted bread, add rocket and a generous splash of aioli. Top with tomato slices and a couple of slices of warmed cheddar (5 - 10 secs in a hot pan until just starting to melt on the edges). Add the cooked steak and spread over the beetroot relish, and finally top with another slice of toasted bread. Secure with a curly toothpick.

Serves 4

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2019