Beetroot steak sandwich

Warm Steak & beetroot sandwich with honey & mustard dressing

In Beetroot, beetroot, Recipes, Steak by Sue Marshall

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Serves: 2

Preparation time: 10 minutes

Cooking time: 12-15 minutes 

You’ll need:

For the honey mustard dressing: 

  • 6 tbsp extra virgin olive oil 
  • tbsp  white wine vinegar 
  • 1 tbsp Dijon mustard 
  • 1 tbsp honey 
  • 1 small clove garlic, crushed  
  • salt & 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 & sliced open 
 What to do: 
  1. 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. 
  2. 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. 
  3. 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.
  4. Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.
  5. 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 will keep in the fridge for at least a week. 
  • Find out more about beetroot here.