Steak and beetroot sandwich recipe

  • Serves 2
  • 10mins to prepare and 12-15mins to cook
  • 772 calories / serving
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Steak and beetroot sandwich HERO

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, 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 will keep in the fridge for at least a week.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the honey & mustard dressing

  • 6tbsp extra virgin olive oil
  • 2tbsp white wine vinegar
  • 1tbsp dijon mustard
  • 1tbsp honey
  • 1 small clove garlic, crushed
  • salt
  • black pepper
  • 2 sirloin steaks
  • 1tbsp 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
  • a ciabatta loaf, cut in half & sliced open
  • Energy 3230kj 772kcal 39%
  • Fat 45g 64%
  • Saturates 6g 32%
  • Sugars 16g 18%
  • Salt 3.4g 56%

of the reference intake
Carbohydrate 80.9g Protein 16.3g Fibre 7.1g


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