Steak Sandwiches with Sweet Potato Wedges & Seriously Good Garlic Aioli

Prepare Ingredients:

Preheat the oven to 200°C. Wash the fresh produce. While steaks are is still in the vacuum sealed pack; using a meat mallet, rolling pin or small heavy pan, pound to ½-1 cm thickness. Peel the sweet potato, cut in half lengthwise, then into 1 cm wedges. Peel and cut onion into 1 cm slices. Thinly slice tomato.

Roast Sweet Potatoes & Onion:

Place the sweet potatoes and onion on a lined baking tray. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, and roast on the top shelf of the oven, about 25 minutes, or until sweet potatoes are tender when pierced with a fork and the onions are soft.

Toast Bread:

While the vegetables roast, cut the bread in half. On a second lined baking tray, add the bread rolls, cut side up and drizzle with a little olive oil. Add to the oven when there is only 2-3 minutes remaining.

Cook Steaks:

After 15 minutes of roasting, pat dry steaks with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook about 2 minutes per side for medium-rare, or to your preferred doneness. Transfer to a cutting board and let rest for at least 5 minutes.

You Plate It:

Find the lines of muscle or grain of the rested steaks; thinly slice crosswise against the grain. Spread a thin layer of the aioli onto the bottom cut side of each toasted roll. Top with roasted onion, sliced steaks, sliced tomato, then top with rocket and baby spinach. Serve sweet potato wedges on the side. Enjoy!