Ingredients (Serves 4)
- 4 tbsp fresh thyme leaves
- 2 tbsp basil oil or olive oil
- Salt and freshly ground black pepper
- 4 Quality Standard Mark lean English rib-eye, sirloin or rump steaks
- 1 small ciabatta loaf, sliced
- 2 small cloves garlic, peeled and cut in half lengthways
- Extra olive oil for drizzling
- Juice of 1 lime
- 1 x 100g bag mixed salad leaves
For the beetroot and lemon mayonnaise
- 8 tbsp reduced-calorie mayonnaise
- 2 small cooked beetroot (not in vinegar), peeled and finely chopped
- Grated zest of 1 lemon
- 4 tbsp fresh chives, chopped
First make the mayonnaise. Place all 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 mix and set aside.
Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic, then drizzle with the extra olive oil.
Lightly toast the ciabatta 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 preference.
For rib-eye, sirloin or rump steak 2cm/3⁄4in thick, allow 21⁄2 minutes on each side for rare; 4 minutes on each side for medium and 6 minutes on each side for well done.
Remove from the heat, squeeze over the lime juice and set aside to rest for about 5 minutes.
Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise and garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish with another dollop of mayonnaise.