Steak Sarnies with Fiery Beetroot Remoulade
Ingredients:
For the steak sarnies:
* 2 sirloin steaks (about 150g each)
* 1 tbsp olive oil
* Salt and pepper
* 4 slices of bread
* 1 tbsp butter
For the fiery beetroot remoulade:
* 1 cooked beetroot, peeled and finely chopped
* 1/2 cup mayonnaise
* 1 tbsp Dijon mustard
* 1 tbsp finely chopped capers
* 1 tbsp finely chopped gherkins
* 1 tbsp chopped fresh parsley
* 1/4 tsp cayenne pepper
* Salt and pepper to taste
Instructions:
1. Make the steak sarnies: Season the steaks with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Cook the steaks for 4-5 minutes per side, or until cooked to your liking. Remove the steaks from the pan and let them rest for 5 minutes before slicing thinly.
2. Make the fiery beetroot remoulade: In a bowl, combine the beetroot, mayonnaise, Dijon mustard, capers, gherkins, parsley, cayenne pepper, salt, and pepper. Mix well.
3. Assemble the sarnies: Spread the beetroot remoulade on one side of each slice of bread. Top with the sliced steak and the other slice of bread. Butter the outside of the sandwiches and grill until golden brown and crispy.
4. Serve: Cut the sarnies in half and serve immediately.
Tips:
* For a vegetarian version, substitute the steak for grilled halloumi or tofu.
* If you don't have any cooked beetroot, you can roast a beetroot in the oven for about 1 hour, or boil it for 45-60 minutes.
* The beetroot remoulade can be made ahead of time and stored in the refrigerator for up to 3 days.
* These steak sarnies are perfect for a quick and easy lunch or dinner. They're also great for picnics or packed lunches.