Rib-Eye Bruschetta with Beetroot and Lemon Mayonnaise

Light supper or weekend lunch. Rib eye, sirloin or rump steaks grilled or barbecued and served with toasted ciabatta with a beetroot and lemon mayonnaise.

Prep Time: 10 mins

Cook Time: 12 minutes

Serves: 4 people

Based on a 2cm thick steak

To Cook Rare: 2½ minutes on each side

To Cook Medium: 4 minutes on each side

To Cook Well Done: 6 minutes on each side

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 4 lean rib-eye, sirloin or rump steaks
  • 4 tablespoons fresh thyme leaves
  • 2 tablespoons basil or olive oil
  • 1 small ciabatta loaf, sliced
  • 2 small garlic cloves, peeled and cut in half lengthways
  • Extra olive oil, for drizzling
  • Juice of 1 lime
  • 1 x 100g bag salad leaves

  • For the Beetroot and Lemon Mayonnaise:

  • 8 tablespoons reduce calorie mayonnaise
  • 2 small cooked beetroot (not in vinegar), peeled and finely chopped
  • 4 tablespoons freshly chopped chives
  • Grated zest of 1 lemon

Method

  1. Prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together and chill until required.
  2. In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning. Coat the steaks on both sides with the mixture and set aside.
  3. Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with the extra olive oil.
  4. Lightly toast the slices, turning once on a prepared barbecue or hot dry griddle pan for 1-2 minutes.
  5. Cook the steaks on a prepared barbecue or preheated grill to the preferred cooking time. Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes.
  6. Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish with a spoonful of mayonnaise.