- 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.
- 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.
- 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.
- Lay the ciabatta slices, cut side down, in the frying pan and toast lightly for a minute or two.
- Place some torn lettuce leaves between 2 pieces of the ciabatta.
- Slice the steak into 1cm wide strips across the grain and arrange on top of the lettuce. Top with the sliced beetroot and fried onions.
- Finally drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately.
- Any leftover dressing with keep in the fridge for at least a week.
Recipe from: www.o-liveorganic.com
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
The organic beetroot cos lettuce makes this a more healthy take on the traditional 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: 2-3cm fat ribeye steak (approx 225g weight) 1 tbsp olive oil sea salt & freshly ground black pepper 2-4 shallots, finely sliced 2 O'live Bunched Beetroot, boiled for 40 - 45 minutes and cut into slices O'live Cos Lettuce, a few leaves ciabatta loaf, cut in half & sliced open
Time: 10 mins Serves: 2 Nutrition: n/a