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Warm Steak & Beetroot Sandwich with Honey & Mustard Dressing

Try this steak and beetroot combo!


  • 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

  • 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, sliced a ciabatta loaf, cut in half & sliced open


  • 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. 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.

  • 3.

    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.

  • 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 onions. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately.

  • 6.

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


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