Warm Steak and Beetroot Sandwich with Honey and Mustard Dressing
By Love Beetroot
Published on 27 April 2022
A satifsying sandwich perfect for lunchtime.Time and servings
22 minsTotal time
2Servings
10 minsPrep time
12 minsCooking time
Ingredients
- 6 tbsp of extra virgin olive oil
- 1 tbsp of dijon mustard
- 1 rib-eye steak, around 3cm thick
- 3 cooked beetroot
- 2 tbsp of white wine vinegar
- 1 tbsp of honey
- 1 small garlic clove
- 3 shallots, finely sliced
- 1 ciabatta loaf, cut in half and sliced open
Method
Step 1
First make the dressing by putting the olive oil, vinegar, honey, garlic and mustard in a small jar with a tight fitting lid. Shake the jar well until thoroughly mixed then season to taste.Step 2
Heat some olive 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.Step 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.Step 4
Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.Step 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.Step 6
Any leftover dressing with keep in the fridge for at least a week.