- 800 gm Greenlea Scotch fillet
- 2 loaves long Turkish bread
- 100 gm butter (softened)
- 3 cloves garlic
- 1 Tbsp chopped parsley
- 200 gm wild rocket leaves
- 8 slices swiss cheese
- 150 ml mayonnaise or aioli
- 3 Tbsp olive oil
- ¼ tsp caraway seeds
- 2 bay leaves
- 6 sage leaves (chopped)
- 2 beetroot
- 2 red onions
- 4 cloves garlic
- ¼ tsp 5 spice powder
- 1 tsp salt
- 1 sprig rosemary
- 1 cup balsamic vinegar
- 1 cup brown sugar
For the relish - thinly slice the red onion and garlic, peel and finely chop the beetroot.
In a medium saucepan, heat the olive oil and cook the caraway seeds until they become fragrant.
add in the onion and garlic and cook over a med-high heat until they begin to colour, add in the beetroot, bay leaves, 5 spice, finely chopped rosemary and sage and cook for a few minutes to develop the flavours.
Add in the vinegar, bring to the boil then reduce heat and simmer gently for 45 minutes, stir every few minutes, more liquid will come out of the vegetables as they cook, once the beetroot is tender add in the brown sugar and simmer for a further 30 minutes, stirring often.
For the garlic butter- crush the garlic and combine with the chopped parsley and softened butter
Trim the scotch fillet and cut into 8 x 100gm steaks, season with salt and pepper and grill or pan fry for 1 minute on each side, aim for med-rare, rest the steaks on a wire rack.
Split the Turkish breads down the middle, spread each side with garlic butter and grill lightly.
Spread with bottom half of the Turkish bread with rocket and a drizzle of aioli, place 4 steaks onto each base, top with beetroot relish and a slice of swiss cheese then cover with top half of the bread.
Slice each loaf into 4 portions, serve immediately.