This healthy take on the traditional steak sandwich is the perfect go-to for lunch in the middle of a busy week!
A fresh infusion of beetroot and lettuce add depth and a crisp freshness to the warm steak, creating a melt-in-your-mouth filling that tastes perfect over lightly toasted bread.
Serves: 2 Prep time: 10 minutes Cooking time: 45 minutes
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
- a 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 Bunched Beetroot, boiled for 40 – 45 minutes and cut into slices
- Cos Lettuce, a few leaves
- a ciabatta loaf, cut in half & sliced open
What to do:
- 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, 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.
- 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 slices, cut side down, in the frying pan and toast lightly for a minute or two.
- Place some torn lettuce leaves between 2 pieces of the ciabatta. Slice the steak into 1cm wide strips across the grain and arrange on top of the lettuce. Top with the sliced beetroot and fried onions. Finally 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.
Recipe courtesy of o-liveorganic.com