Shooter’s steak sandwich with black garlic aioli and pickled summer slaw
This shooter’s sandwich comprises layers of tender seared steak, golden mushrooms, and sweet caramelised shallots inside a crusty country loaf, slathered with punchy black garlic aioli and horseradish cream. The sandwich is pressed so it holds together, then served with a crisp, tangy summer slaw. It's perfect sliced as part of a summer picnic spread.
Ingredients
Metric
Imperial
For the filling
- 2 250g sirloin steaks, or rump steaks
- olive oil, for cooking
- 150g of wild mushrooms, such as girolles or oyster, torn
- 2 banana shallots, thinly sliced
- salt and pepper
For the black garlic aioli
- 2 black garlic cloves
- 1 Freshlay Farms Golden Yolker® egg yolk
- 1 tsp Dijon mustard
- 120ml of neutral oil
- 1 tsp lemon juice
- salt to taste
For assembly
- 1 round country loaf, or boule
- 1 handful of rocket
- 2 tbsp of horseradish cream
For the pickled summer slaw
- 1/2 small white cabbage, finely shredded
- 1 carrot, julienned
- 1 spring onion, finely sliced
- 2 tbsp of cider vinegar
- 1 tsp sugar
- 1 pinch of salt
Method
Season the steak well and sear in a hot pan with olive oil for 2 minutes per side, or until medium-rare (55°C). Set aside to rest
- 2 250g sirloin steaks, or rump steaks
- olive oil, for cooking
Next, cook the mushrooms and shallots. In the same pan, cook the mushrooms until golden brown, adding more oil as needed. Season with salt
- 150g of wild mushrooms, such as girolles or oyster, torn
- salt and pepper
Remove the mushrooms from the pan and add the shallots, and more oil if needed. Cook the shallots slowly until soft and golden, about 15–20 minutes
- 2 banana shallots, thinly sliced
For the aioli, blitz together the black garlic, egg yolk and mustard in a jug blender
Slowly drizzle in the oil while the blender is running until the mayonnaise is thick and glossy. Finish with lemon juice and salt to taste. Chill until needed
- 120ml of neutral oil
- 1 tsp lemon juice
- salt to taste
Slice the top off the loaf and hollow out the centre. Spread black garlic aioli inside, then layer with rocket, steak slices, horseradish cream, mushrooms and shallots. Press down, wrap tightly, and refrigerate with a weight on top for 6–8 hours
- 1 round country loaf, or boule
- 1 handful of rocket
- 2 tbsp of horseradish cream
20 minutes before serving, make the coleslaw. Combine the cabbage, carrot and spring onion. Toss with vinegar, sugar and salt. Leave to soften for 15 minutes
- 1/2 small white cabbage, finely shredded
- 1 carrot, julienned
- 1 spring onion, finely sliced
- 2 tbsp of cider vinegar
- 1 tsp sugar
- 1 pinch of salt
To serve, slice the sandwich into wedges and serve with pickled slaw and extra aioli on the side
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