Pepper Steak Sandwich with Rocket and Aioli

Pepper Steak Sandwich with Rocket and Aioli


  • Place the onions and olive oil in a saucepan over a medium heat. Cover and cook for 15 minutes. Uncover and cook for 10minutes. Stir in the balsamic vinegar and cook for 2 minutes.
  • Combine the aioli dressing and mustard. Set aside. Toast the bread until golden.
  • Cut each steak in half crossways. Season with salt and pepper. Heat a large frying pan over a high heat. Add a little oil togrease. In batches, cook the steak for 1 minute each side or until golden.
  • Place a slice of chargrilled capsicum and some rocket leaves on each slice of toasted bread. Top with two pieces ofschnitzel, some onion and aioli. Season with pepper to serve


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  • 3 brown onions, halved, sliced
  • 1/4 cup (60ml) olive oil, plus extra to grease
  • 1 tbs balsamic vinegar
  • Aioli dressing
  • 2 tsp wholegrain honey mustard
  • 4 slices crusty Italian-style bread
  • 600g Beef steaks
  • Salt & freshly ground pepper
  • 1/2 bunch rocket, trimmed
  • 100g chargrilled red capsicum

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