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Ingredients:
(Serves
4)
8 tbsp mayonnaise
2 small cooked beetroot (not in vinegar), finely chopped
4 tbsp chopped chives
4 tbsp fresh thyme leaves
4 lean rib eye, sirloin or rump steaks
1 small ciabatta loaf, sliced
2 small garlic cloves, halved
Juice of 1 lime
1 x 100 g bag salad leaves
Combine mayonnaise, beetroot and chives with some salt and pepper. Chill until required.
Place thyme and 2 tbsp olive oil in a shallow dish and mix in some salt and pepper. Coat steaks on both sides with herb mix. Barbecue steaks for 2 to 6 minutes each side, depending on how well done you like the meat. Remove steaks from heat and pour over lime juice. Set aside to rest for 5 minutes.
Meanwhile, rub both sides of bread slices with garlic and drizzle over a little olive oil. Lightly toast slices, turning once, on barbecue. Transfer bread to warmed plates and spread with a little of the beetroot mayonnaise. Garnish with salad leaves. Slice steaks and arrange on top.
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