Russian River Reuben

This summer recipe is from WILD Adventure Cookbook author and Tassy surfer girl, Sarah Glover. Sarah is all about adventure and food with healthy, easy and creative recipes designed to be cooked outdoors for your next dinner party or camping trip. 

Feeds 4

Ingredients
4 flank steaks
your favourite spiced steak rub

1 red onion, quartered
1/3 cup verjuice
1 tablespoon raw sugar
3 baby carrots, sliced
1/2 Chinese cabbage, shredded
bunch of chives, finely chopped
Cobram Estate EVOO and lovage aioli (recipe follows)
salt

sliced sourdough
sliced cheese
sliced avocado
lemon juice

Method

Equipment: Traeger Grill using pellets

Put the steaks in a bowl and massage in the spiced rub. Cover and marinate in the esky on ice for a few hours.
Heat your Traeger Grill to 200∞C as per the instructions.
Add the steaks to the grill and cook for 5 minutes each side. Remove and let the meat rest for a few minutes before slicing for your sandwich.
Combine the red onion, verjuice and sugar in a bowl and allow to sit for 10 minutes so the onion starts to pickle slightly. Add the carrot, cabbage and chives, then mix in the aioli and toss together well. Season to taste with salt.
Make your sandwich as desired; mine has cheese, meat, slaw and avocado, with a squeeze of lemon juice to finish. So good!

Cobram Estate EVOO and Lovage Aioli

Makes 1 cup

Ingredients
3 egg yolks
2 tablespoons lemon juice
about 11/2 cups Cobram Estate EVOO

3 garlic cloves, peeled and smashed
salt
a few sprigs of lovage (or celery leaves), roughly chopped

Method
Whisk together the egg yolks and lemon juice in a glass bowl. Slowly whisk in small drizzles of the EVOO until you see an emulsion start to form. Keeping it steady and slow, continue whisking in the EVOO, adding a few small splashes of cold water if it gets too thick.
Finish it with the smashed garlic cloves and a few pinches of salt, then stir in most of the lovage leaves, reserving a few for garnish. Don't worry that the garlic cloves are whole – you're going to fish them out later. Cover the aioli and let it sit in the fridge or esky over ice for at least an hour to let the garlic flavour infuse and allow it to firm up a bit. Take out the garlic cloves, scatter the remaining lovage leaves over the top and you're good to go.