HomeFood & drinkWarm Steak & Beetroot Sandwich with Honey & Mustard Dressing

Warm Steak & Beetroot Sandwich with Honey & Mustard Dressing

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Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (2) :

    For the honey mustard 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:
    -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


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.

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.

Serve immediately.

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

For beetroot loving recipes go to: www.lovebeetroot.co.uk
Recipe shared by soFeminineTeam
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another free recipe every day

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