WARM STEAK AND BEETROOT SANDWICH

PREP TIME 10 MINS COOK TIME 15 MINS SERVES 2

INGREDIENTS

For the honey mustard dressing

● 6 tbsp extra virgin olive oil ● 2 tbsp white wine vinegar ● 1 tbsp Dijon mustard ● 1 tbsp honey ● 1 garlic clove, crushed ● Salt ● Freshly ground black pepper

For the sandwich

● 225g ribeye steak, 2-3cm thick ● 1 tbsp olive oil ● Sea salt ● Freshly ground black pepper ● 2-4 shallots, finely sliced ● 2-3 cooked beetroot, sliced

● 1 ciabatta loaf, cut in half ● Salad leaves, to serve

METHOD

1 Mix together the dressing ingredients in a small jar with a tight-fitting lid.

Shake well and season with salt and black pepper. Set aside.

2 Heat the oil in a heavy based frying pan until smoking hot. Season the steak on both sides with salt and freshly ground black pepper. Fry the steak 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 Add the shallots to the frying pan. Fry for 5-7 minutes over a medium-high heat until the shallots begin to caramelise. Remove to a plate and cover to keep warm.

4 Lay the ciabatta cut side down in the frying pan and toast lightly for 1 to 2 minutes.

5 Arrange salad leaves on two pieces of toasted ciabatta. Slice the steak into 1cm-wide strips across the grain and divide between the 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 the steak sandwiches immediately.