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Warm Steak and Beetroot Sandwich with Honey and Mustard Dressing

Warm Steak and Beetroot Sandwich with Honey and Mustard Dressing

By Love Beetroot
A satifsying sandwich perfect for lunchtime.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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

  5. 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.

  6. Step 6

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