Instructions
- This recipe is suitable for LATEST Weber Q + 3rd Gen models only.
- For the balsamic onions, add the red onion and butter to a pan and cook over a medium heat for 5 minutes or until softened. Add the brown sugar and balsamic vinegar, cook for a further 10 minutes or until caramelised and jammy. Remove from the heat and set aside.
- Prepare the barbecue for cooking using direct very high heat (290°C+) and preheat as directed.
- While barbecue is preheating, make the garlic butter by mashing the butter, garlic and parsely together.
- For the quick aioli, mix together the mayonnaise, garlic and lemon juice.
- Lightly coat the steaks with olive oil, salt and pepper.
- Thickly slice 4 pieces of bread and spread the garlic butter on one side of each slice.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the steak over direct very high heat (290°C+), with the lid closed, for 45 seconds to 1 minute on each side. Refer to the settings in Step 4. Remove from the barbecue and set aside to rest.
- Turn the barbecue down to direct medium heat (180°C-230°C) . Refer to the settings in Step 11. Brush the cooking grill thoroughly. Place the bread, non-buttered side down first. Cook for 1 minute or until golden grill marks appear, flip the bread, so the buttered side is down, add the provolone slices to the grilled side of the bread, Cook for a further 1 minute or until the butter has caramelised. Remove from the barbecue
- Slice the rested steak thinly.
- Assemble the toastie. Spread the caramelised onion on the base, top with slices of steak, spoon on the aioli, top with the rocket and finish with another slice of the toasted garlic bread.
Balsamic Onions:
Garlic Butter:
Quick Aioli:
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