Warm steak and beetroot sandwich with honey and mustard dressing

07 June 2013

Earthy beetroot, juicy meat and crusty bread, this will be the best steak sandwich you’ve ever tasted. It can even be cooked on the barbecue.

Preparation time

10 minutes

Cooking time

12-15 minutes

Serves

2



Ingredients

For the honey mustard dressing:

  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 small clove garlic, crushed
  • Salt and freshly ground black pepper

For the sandwich:

  • A 2-3cm fat ribeye steak (approx. 225g weight)
  • 1 tbsp olive oil
  • A little sea salt & freshly ground black pepper
  • 2-4 shallots, finely sliced (for a summer version, replace the shallots with a handful of peppery watercress leaves)
  • 2-3 cooked beetroot, sliced
  • A ciabatta loaf, cut in half and sliced open

Method

Firstly, make the dressing by putting everything in a small jar with a tight fitting lid. Shake well until thoroughly mixed and season to taste with salt and freshly ground black pepper.

Heat the oil in a heavy based frying pan until smoking hot. Season the steak on both sides with a little salt and freshly ground black pepper. Lay the steak in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the other side for a further 2-3 minutes. For a 2-3cm thick piece of meat these timings should give you a medium steak. Cook a little less for rare, a little more for well done. Remove the steak and allow to rest on a warm plate tightly covered in foil.

Add the shallots to the frying pan and fry for a few minutes over a medium high heat until softening and beginning to caramelise. Remove to a plate and keep warm.

Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.

Slice the steak into 1cm wide strips across the grain and divide between 2 pieces of ciabatta. Top with the sliced beetroot and fried onions. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately.

Any leftover dressing with keep in the fridge for at least a week.

Our thanks to www.lovebeetroot.co.uk for providing this recipe.

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