Steak and blue cheese ciabattas with beetroot slaw

Steak and blue cheese ciabattas with beetroot slaw
Steak and blue cheese ciabattas with beetroot slaw
Serves 2
125g cooked beetroot, thinly sliced
1 small apple, thinly sliced
150g red cabbage, finely shredded
1 tbsp apple cider vinegar
2½ tsp olive oil
Salt and black pepper
225g sirloin steak
2 ciabatta rolls, cut in half
4 tsp caramelised onion chutney
30g blue cheese

To serve:
  1. In a large bowl, combine the beetroot, apple, red cabbage, vinegar and 1½ teaspoons of the olive oil. Toss together and season with salt and pepper. Set aside.
  2. Rub one teaspoon of oil into both sides of the steak and season generously on both sides.
  3. Heat a large pan over a high heat until very hot. Cook the steak for 1-2 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest.
  4. Press the cut sides of the ciabatta rolls into the juices left in the pan so that they can soak up the flavour and toast lightly.
  5. Spread the caramelised onion chutney on the bottom half of each roll.
  6. Slice the steak and divide between the ciabatta rolls. Add the slaw and crumble over the blue cheese. Serve with chips.

Per serving: 526kcals, 19.4g fat (6.3g saturated), 45.1g carbs (19.1g sugars), 42.8g protein, 6.7g fibre, 0.424g sodium