Warm steak & beetroot sandwich with honey & mustard dressing


Serves: 2

Preparation Time: 10 mins

Cooking Time: 12-15 mins

What you'll need:

For the honey mustard 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:

  • 2-3 Love Beets® beetroot, sliced
  • A 2-3cm thick ribeye steak (approx. 225g weight)
  • 1 tbsp olive oil
  • A little sea salt & freshly ground black pepper
  • 2-4 shallots, finely sliced 
  • A ciabatta loaf, cut in half & sliced open

What to do:

  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. Season the steak on both sides with a little salt and freshly ground black pepper. Cook steak to your liking, remove from heat and allow to rest on a warm plate tightly covered in foil.
  3. Add the shallots to the frying pan and fry for a few minutes over a medium high heat until they soften and begin to caramelise. Remove and keep warm.
  4. Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two.
  5. Slice the steak into 1cm wide strips across the grain and divide between 2 pieces of ciabatta. Top with the sliced beetroot and fried shallots. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately.


Any leftover dressing will keep in the fridge for at least a week.