steak – The Interiors Addict

Foodie Friday: Beetroot and horseradish steak sandwich

Did you know there was such a thing as Steak Sandwich Day? Well there is, and it’s next week on 12 May! Texas-based beef lover, Jess Pryles, sticks to her Aussie roots with this classic steak sanga recipe. Thanks to Australian Beef.

Preparation: 10 minutes | Cooking: 15 minutes | Serves: 6

Ingredients

700g flat iron steaks
5 large beetroots
1 medium lemon, juiced
2 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp chopped parsley leaf 3/4 cup mayonnaise
1 tbsp prepared horseradish
6 crusty white rolls, split into 2 1 cup celery leaves
Salt and pepper, to taste

Method

For the horseradish mayo
1. Combine the mayonnaise, 2 tsp lemon juice and horseradish, then season to taste with salt and pepper

For the beetroot slaw
1. Peel the beets and cut in half. Place in boiling salted water and cook for 7-10 minutes until just soft enough to pierce with a fork. Remove from water and allow to cool.
2. Grate the beets (they will still be quite firm). Drizzle remaining olive oil and lemon juice, and balsamic vinegar over the grated bets and toss to combine. Add parsley, salt and pepper to taste and toss once more.

For the steak
1. Brush steaks with half the oil and season. Cook in a char-grill pan or barbecue on high heat for 5 minutes each side or until cooked to your liking. Set aside on a plate and loosely cover with foil for 5 minutes.

Assembly
1. Spread the mayonnaise on the bottom bun. Slice steaks across the grain then layer with beetroot slaw and celery leaves. Top with bun to serve.

More recipes

Last week, I was lucky enough to attend a demonstration of Breville’s latest kitchen gadget, the Sous Vide Supreme, by My Kitchen Rules judge and celebrity chef Pete Evans (yes, he of the activated almonds) at Sydney Seafood School. It was my first visit to the fish markets, where the school is based, and wow, what a fascinating experience! A great way to get the mind buzzing with fish and seafood recipe ideas!

So, sous vide. Had I heard of it? No. But then we all know I’m not much of a masterchef and my kitchen certainly doesn’t rule. Literally translated from the French, it means ‘under vacuum’. I’d heard of boil in the bag fish (takes me back to my student days, with mashed potatoes please) but this is something way more sophisticated and, Pete assures us, used by almost every top restaurant in the world. Who knew? When you order that perfectly done steak, the reason it’s so perfect is because it’s been cooked in a plastic bag in a temperature controlled bath of water, then finished off with a flash in the pan! Fascinating! Some would call it cheating. I’d call it smart.