Steak Sandwich

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    We turn the classic steak sandwich on its head making your ordinary steak sandwich look dull with a fresh up to date version. Our Steak sandwich combines infused beetroot with honey & mustard dressing. Infused beetroot is available in major retailers, flavours include - Spicy Sweet and Fiery Beetroot.

    Steak Sandwich


    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)
    • 2-3 cooked beetroot choose from Juniperberry & Black Pepper or Red Wine Vinegar and Orange Blossom Honey infused beetroot from the infused beetroot ready-to-eat range, sliced
    • a ciabatta loaf, cut in half & sliced open
    How to make Steak sandwich with infused beetroot
    1. 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. 
    2. Heat the oil in a heavy based frying pan until smoking hot. 
    3. Season the steak on both sides with a little salt and freshly ground black pepper. 
    4. Lay the steak in the pan and fry, undisturbed, on one side for 2-3 minutes. 
    5. Flip over and fry on the other side for a further 2-3 minutes. 
    6. For a 2-3cm thick piece of meat these timings should give you a medium steak. 
    7. Cook a little less for rare, a little more for well done. 
    8. Remove the steak and allow to rest on a warm plate tightly covered in foil. 
    9. Add the shallots to the frying pan and fry for a few minutes over a medium high heat until softening and beginning to caramelise. 
    10. Remove to a plate and keep warm.
    11. Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.
    12. Slice the steak into 1cm wide strips across the grain and divide between 2 pieces of ciabatta. 
    13. Top with the sliced beetroot and fried onions. 
    14. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately. 
    15. Any leftover dressing with keep in the fridge for at least a week.

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