Dust off the barbecue and get those coals smokin’ to try Aldi's Garth McColgan's recipe.
Ingredients
- 4 angus striploin steaks (available from aldi’s specially selected irish angus beef range)
- salt
- pepper
- olive oil
- for the garlic mayonnaise:
- 1 clove of garlic
- 0.25 tsp salt
- 1 tsp white wine vinegar
- 2 tsp english or dijon mustard
- 0.5 juice lemon
- 1 egg yolk
- 100 ml vegetable oil
- for the tomato vinaigrette:
- 1 tomato, seeded and finely chopped
- one red dhilli (de-seeded and finely chopped)
- 1 shallot (finely chopped)
- 1 clove garlic (finely chopped)
- 1 tblsp fresh parsley (finely chopped)
- 0.5 tsp sugar
- 1 tblsp red wine vinegar
- juice and zest of ½ fresh lime
- 60 ml extra virgin olive oil
- 0.25 tsp salt
- 0.25 tsp ground black pepper
Method
- Season steak generously on both sides with salt and black pepper. Rub a tbsp of oil into each steak, then place on the hottest part of the barbecue, nice and close to the coals.
- For medium-rare, cook for 1 minute on each side, turning 3 times. (4 minutes cooking time in total.) For well-done, leave for a further 2 minutes.
- For the Garlic Mayonnaise:
- Mash the garlic with the salt into a smooth paste. Add the white wine vinegar, mustard, lemon juice and egg yolk and beat together until smooth.
- Add the vegetable oil, drop by drop, until emulsified, whisking all the time.
- Once emulsified and not split, you can add the oil a little more at a time until all the oil has been incorporated.
- Store in an airtight container in the fridge. This will keep for up to one week.
- For the Tomato Vinaigrette:
- Once all the ingredients are prepared, mix together and store in an airtight container in the fridge, until ready to serve.
- The vinaigrette will keep in the fridge for 2-3 days, so you can make it in advance.
