Russian River Reuben

A lighter twist to the Reuben sandwich makes for a delightful lunch treat.

Recipe by Sarah Glover

Feeds 4


  • 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  
  • salt
  • sliced sourdough 
  • sliced cheese 
  • sliced avocado 
  • lemon juice

For the aioli:

  • 3 egg yolks 
  • 2 tablespoons lemon juice 
  • about 1 1/2 cups extra virgin olive oil 
  • 3 garlic cloves, peeled and smashed 
  • salt 
  • a few sprigs of lovage (or celery leaves), roughly chopped


  1. Put the steaks in a bowl and massage in the spiced rub. 
  2. Cover and marinate in the esky on ice for a few hours. 
  3. Make the aioli by whisking together the egg yolks and lemon juice in a glass bowl. Slowly whisk in small drizzles of the olive oil until you see an emulsion start to form. Keeping it steady and slow, continue whisking in the olive oil, adding a few small splashes of cold water if it gets too thick. 
  4. 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.
  5.  Heat grill to 200°C.
  6. Add the steaks to the grill and cook for 5 minutes each side. 
  7. Remove and let the meat rest for a few minutes before slicing for your sandwich.
  8. Combine the red onion, verjuice and sugar in a bowl and allow to sit for 10 minutes so the onion starts to pickle slightly. 
  9. Add the carrot, cabbage and chives, then mix in the aioli and toss together well. 
  10. Season to taste with salt. 
  11. Make your sandwich as desired; mine has cheese, meat, slaw and avocado, with a squeeze of lemon juice to finish.

Double Barrel Cabernet Sauvignon

Double Barrel Cabernet Sauvignon

A classic pairing for a hearty sandwich.

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