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Steak sarnies with fiery beetroot remoulade

One large steak sandwich with fiery beetroot remoulade

Steak sarnies with fiery beetroot remoulade

Name: Steak sarnies with fiery beetroot remoulade
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: Serves 2 with leftover remoulade
Ingredients: 75g mayonnaise; 1 tbsp hot English mustard; 1 tbsp creamed horseradish; 1 lemon juiced; 2 beetroot (about 200g); ¼ celeriac (about 200g); 2 x 200g sirloin steaks; 2 tbsp rapeseed or olive oil plus a drizzle; 2 half ciabattas; 2 garlic cloves halved; 2 handfuls of watercress or rocket

Cassie Best

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Serves 2 with leftover remoulade

Easy

Prep: 25 mins

Cook: 8 mins

plus chilling

A star rating of 5 out of 5.3 ratingsRate

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Top a steak sandwich with beetroot remoulade for a special lunch. The fiery remoulade is the star of the recipe – save a portion to serve with fish

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Ingredients

Nutrition

Units:

MetricUS

75g mayonnaise
1 tbsp hot English mustard
1 tbsp creamed horseradish
1 lemon

juiced
2 beetroot

(about 200g)
¼ celeriac

(about 200g)
2 x 200g sirloin steaks
2 tbsp rapeseed or olive oil

plus a drizzle
2 half ciabattas
2 garlic cloves

halved
2 handfuls of watercress

or rocket

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Nutrition: Per serving

kcal886
fat37g
saturates7g
carbs74g
sugars10g
fibre9g

high
protein59g
salt2.2g

Method

step 1

Combine the mayo, mustard, horseradish, half the lemon juice and some seasoning in a bowl. Peel the beetroot and thinly slice, then cut each slice into thin matchsticks and put in the bowl with the mayo dressing. Repeat with the celeriac, then fold the veg through the dressing. Chill for at least 30 mins. The veg will continue to soften the longer it’s left in the dressing. Will keep chilled for up to a day.
step 2

Remove the steaks from the fridge 30 mins before cooking. Rub each steak with a little oil and season well. Heat a frying or griddle pan over a high heat until very hot, then cook the steaks for 2-3 mins on each side for medium, or until cooked to your liking. Transfer to a plate to rest for a few minutes.
step 3

Meanwhile, split each ciabatta half and rub the cut sides with the cut sides of the garlic, then press the bread, cut side down, onto the hot pan and toast for 1-2 mins.
step 4

Toss the watercress or rocket with the remaining lemon juice. Trim away the fat from the steaks, if you like, then thinly slice. Lay the steak slices over the base of each ciabatta. Top with the remoulade and a handful of the dressed leaves. Drizzle any resting juices from the steak plate over the remaining ciabatta slices and sandwich these on top. Serve hot.

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A star rating of 5 out of 5.3 ratings

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