Steak Beetroot Sandwich

Serves: 2

Ingredients

• —- For the 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 —-
• 2-3cm fat Ribeye steak
• 1 tbsp Olive oil
• Sea salt & freshly ground black pepper
• 2-4 Shallots, finely sliced
• 2-3 cooked Beetroot, sliced
• a Ciabatta loaf, cut in half & sliced open

Method

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.

3. 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.

   

   

   

   

   

   

   

   

   
4. 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.

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

6. 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.

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