July 12, 2012 - 08:28 BST hellomagazine.com Recipe Steak and Beetroot Sandwich with Honey and Mustard Dressing Dish type: Sandwich Serves: 2 Preparation time: 10 minutes Cooking time: 12-15 minutes Ingredients: For the honey mustard dressing: 6 tbsp extra virgin olive oil 2 tbsp white wine vinegar 1 tbsp dijon mustard 1 tbsp honey 1 small clove garlic, crushed salt & freshly ground black pepper For the sandwich:A 2-3cm fat ribeye steak (approx. 225g weight) 1 tbsp olive oil A little sea salt & freshly ground black pepper 2-4 shallots, finely sliced (for a summer version, replace the shallots with a handful of peppery watercress leaves) 2-3 cooked beetroot, sliced a ciabatta loaf, cut in half & sliced open Method: Firstly, make the dressing by putting everything in a small jar with a tight fitting lid. Shake well until thoroughly mixed and season to taste with salt and freshly ground black pepper. Heat the oil in a heavy based frying pan until smoking hot. Season the steak on both sides with a little salt and freshly ground black pepper. Lay the steak in the pan and fry, undisturbed, on one side for 2-3 minutes. Flip over and fry on the other side for a further 2-3 minutes. For a 2-3cm thick piece of meat these timings should give you a medium steak. Cook a little less for rare, a little more for well done. Remove the steak and allow to rest on a warm plate tightly covered in foil. Add the shallots to the frying pan and fry for a few minutes over a medium high heat until softening and beginning to caramelise. Remove to a plate and keep warm. Lay the ciabatta, cut side down, in the frying pan and toast lightly for a minute or two. Slice the steak into 1cm wide strips across the grain and divide between 2 pieces of ciabatta. Top with the sliced beetroot and fried onions. Drizzle over a little of the dressing and cover with the top of the ciabatta. Serve immediately. Any leftover dressing with keep in the fridge for at least a week.