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Warm Steak and Beetroot Sandwich with Honey and Mustard Dressing

Warm Steak and Beetroot Sandwich with Honey and Mustard Dressing

Brought to you by: Love Beetroot
    2 serving

Prep time:

Cook time:

Serves: 2

A satifsying sandwich perfect for lunchtime.
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  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 small garlic clove
  • 1 rib-eye steak , around 3cm thick
  • 3 shallots , finely sliced
  • 1 ciabatta loaf , cut in half and sliced open
  • 3 cooked beetroot


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.

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