Serves 2
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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.

Nutrition Facts

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