2 garlic cloves
1 knob fresh ginger
1 teaspoon chopped oregano
1 tablespoon red wine vinegar
125ml (1/2 cup) Sriracha chilli sauce - available at Asian grocery stores
1 tablespoon ketchup
1/2 teaspoon sesame oil
3 tablespoons (1/4 cup) grape seed oil
1 egg yolk
1 teaspoon Dijon mustard
3 garlic cloves, very finely grated
160ml (2/3 cup) grape seed or vegetable oil
1 teaspoon lemon juice
1/4 cabbage, finely shredded
1/2 bunch mint leaves
1 cucumber, deseeded and finely chopped
1 tablespoon lemon juice
2 tablespoons olive oil
4 sirloin steaks
2 tablespoons crisp-fried onions - available at Asian grocery stores
4 soft bread rolls
100g (1 cup) grated cheddar
For the marinade, mix all the ingredients except the grape seed oil in a blender until finely chopped. With the machine running, slowly drizzle in the oil. Season with salt and pepper. Put in a bowl and set aside for the flavours to blend.
For the aioli, put the egg yolk, mustard and garlic in a bowl and whisk together (alternatively, mix in a small food processor). Whisking constantly, slowly drizzle in the oil until the mixture is thick and creamy. Add the lemon juice and season with salt.
For the cabbage salad, toss together the cabbage, mint and cucumber. Dress with the lemon juice and olive oil at the last minute and season with salt and pepper.
Preheat a barbecue or grill. Season the steaks with salt and pepper and grill for 2 minutes on each side. Put in the marinade and leave to infuse for a few minutes, then slice thinly.
To assemble the sandwich, place a dollop of aioli, some cabbage salad, crisp-fried onions and slices of chilli steak in a bread roll.
Drizzle with marinade, top with grated cheese and serve.