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Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (2) :
For the honey mustard dressing:Method: Firstly, make the dressing by putting everything in a small jar with a tight fitting lid.
-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:
-1x 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
-1 ciabatta loaf, cut in half & sliced open
Shake well until thoroughly mixed and season to taste with salt and freshly ground black pepper.
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 for 2-3 minutes on each side for rare or 8-10 for medium.
Remove the steak and allow to rest on a warm plate tightly covered in foil.
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.
Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.
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.
(Any leftover dressing with keep in the fridge for at least a week)
For beetroot loving recipes go to: www.lovebeetroot.co.uk