Rib-eye bruschetta with beetroot and lemon mayonnaise

Choose good-quality steak and, hey presto, a succulent gourmet delight in a matter of minutes

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.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic