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Recipe: Warm Steak & beetroot sandwich with honey & mustard dressing


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A steak sandwich with a twist...

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

2 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. 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.

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.

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

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