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steak sandwich with caramelised beetroot

steak sandwich with caramelised beetroot

A juicy rump steak sandwich with caramelised beetroot and subtlety flavoured with seeded mustard completes this gourmet take on the humble steak sanga.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

steak sandwich with caramelised beetroot

  • 1 large rump steak at room temperature, fat removed
  • ½ tablespoon vegetable oil
  • 1 clove garlic, cut in half
  • sea salt and freshly ground black pepper
  • 1 ciabatta loaf
  • 1 large brown onion, finely sliced
  • 1 small beetroot, peeled and grated
  • 100ml balsamic vinegar
  • 50g brown sugar
  • 2 teaspoons butter
  • 1 heaped tablespoon sour cream
  • 1 tablespoon seeded mustard
  • 100g salad leaves, washed

Preheat the oven to 150oC

Melt the butter in a large (non reactive) pan over a medium heat then add the sugar, onions, beetroot in an even layer and pour in the vinegar.   Cover with a lid, turn down to a very low heat and allow to soften and cook stirring occasionally for around 30-35 minutes. ( It will look like a relish) Set aside. Season the steak by rubbing with the clove of garlic and generously sprinkling sea salt and ground black pepper over both sides.   Heat a heavy skillet or frypan over a medium high heat and add the vegetable oil. When the pan is hot and beginning to smoke, carefully place the steak in the middle of the pan. Cook for around 4 minutes, then turn and cook the other side for around 3 minutes (for medium rare) . Remove from the pan, cover loosely in foil and rest for about 5 minutes. Heat the ciabatta loaf in the oven whilst the steaks are cooking for around 10 minutes, or until the crust is crisp. Remove from the oven and cut lengthwise. Stir the mustard and sour cream together and spread on generously on the cut bottom side of the ciabatta. Spread the top cut side of the loaf with an even layer of the caramelised beetroot. Place the steak on the mustard cream. Pile salad leaves on the steak and then finish with the loaf top. Press down gently (to compress the fillings slightly) cut into large slices and serve immediately.

Tip: You can make the caramelised beetroot up to 3 days before and cook the steak on the BBQ, just cut the bread length wise and toast cut side down on the hotplate. Serves 2-3      

steak sandwich with caramelised beetroot
steak sandwich with caramelised beetroot
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steak sandwich with caramelised beetroot
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