WARM STEAK SALAD SANDWICH

This steak salad sandwich idea came about whilst I was browsing an issue of Super Food Ideas several years ago. I love the idea that a steak sandwich can become a salad and can be eaten at dinner time without any judgement. If you are not prepared to cook your own beetroot do not use the tinned beetroot as there is so much sugar in those slices! I've listed how to cook the beetroot to make it easy, however if in a rush leave it out or cook it before that night; for example I roasted my beetroot on Sunday and used it on Tuesday. Roasting a beetroot is so simple: you let the oven do the work for 25-30 minutes and you can use this time to get the salad ready. 

INGREDIENTS

• 1 medium beetroot, peeled, ends trimmed and cut into half 
• 1 teaspoon extra virgin olive oil
• 400g lean eye fillet steak, cut into small even strips
• a generous handful of baby spinach leaves and/or mixed lettuce leaves, washed and drained
• 2 large tomatoes, washed and cut into wedges
• 1/2 a continental cucumber, cut into slices 
• 1 ripe avocado, cut into small pieces
• 2 slices of wholemeal or multigrain bread (or gluten-free if intolerant), toasted and torn into little pieces
• 30g of grated reduced-fat cheese 

Dressing

• 1 small garlic clove, finely chopped or crushed
• 2 tablespoons lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon extra virgin olive oil 
• 2 tablespoons water 
• ground black pepper

COOKING 

1. *NB: Skip this step if you are not using beetroot. 
Preheat a fan-forced oven to 200 degrees celsius and wrap the beetroot halves in foil. Cook for 25-30 minutes or until beetroot is tender (that is, you can slice the beetroot with a knife easily). Remove from oven and leave to cool for 5 minutes, then slice beetroot into thin wedges. 

2. *Either perform this step once the beetroot has just been removed from the oven or start with this step. 
Heat a medium frying pan over low-medium heat, adding the oil and swirling to coat. When the pan is hot add the beef and cook, tossing often, for around 5 minutes or until the beef is cooked & browned to your liking. Remove from heat. 

3. Whilst the beetroot and/or beef is cooking, make the dressing by combining all the ingredients and stirring well. 

2. Combine the baby spinach/lettuce, tomatoes, cucumber, avocado, torn bread pieces, cheese and cooked beetroot in a large serving bowl. Add cooked beef to the bowl and toss well to combine. Drizzle the dressing over the top and serve. 

Serves / 4 

Total Preparation & Cooking time / around 40 minutes if cooking the beetroot / less if not 

x Emily