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Prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together and chill until required.
In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning. Coat the steaks on both sides with the mixture and set aside.
Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with the extra olive oil.
Lightly toast the slices, turning once on a prepared barbecue or hot dry griddle pan for 1-2 minutes.
Cook the steaks on a prepared barbecue or preheated grill to the preferred cooking time. Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes.
Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish with a spoonful of mayonnaise.
Rib-eye, sirloin or rump steak 2cm (¾inch) thick Rare: 2½ minutes (on each side)
Medium: 4 minutes (on each side)
Well done: 6 minutes (on each side)
Ingredients:
4 lean rib-eye, sirloin or rump steaks
60ml/4tbsp fresh thyme leaves
30ml/2tbsp basil or olive oil
Salt and freshly milled black pepper
1 small ciabatta loaf, sliced
2 small garlic cloves, peeled and cut in half lengthways
Extra olive oil, for drizzling
Juice of 1 lime
1 x 100g bag salad leaves
Beetroot and Lemon Mayonnaise:
120ml/8tbsp reduce calorie mayonnaise
2 small cooked beetroot (not in vinegar), peeled and finely chopped
60ml/4tbsp freshly chopped chives
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