Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 9.75 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2teaspoons mustard seeds
- 1/3 cup dijonaise mustard
- 2 tomatoes, sliced
- 1 handful iceberg lettuce, shredded
- 4 beetroot bulbs, peeled
- 8 slice sourdough bread
- 1teaspoons black peppercorns
- 2tablespoons coconut sugar
- 2tablespoons olive oil
- 1 cup unfiltered organic apple cider vinegar
- 500grams scotch fillet steaks
- 1/3 cup caramelised onion relish
Method
Step 1 of 5
Peel beetroot and thinly slice using a mandolin. Place into 2 x 750ml sterilised jars.
Step 2 of 5
Combine vinegar, mustard seeds, peppercorns, sugar, 1 cup water and 1 tsp salt in a saucepan. Stir until sugar dissolves, bring to the boil and simmer for 1 minute.
Step 3 of 5
Pour hot pickling liquid over beetroot to completely cover. Cover with a tea towel and cool for 1 hour. Place lids on jars and cool to room temperature. Refrigerate for at least 24 hours before using (see tip).
Step 4 of 5
Brush steaks with a little olive oil and season to taste with sea salt and pepper. Heat a barbecue or grill pan over medium-high heat. Cook steaks for 3 minutes each side, then remove from pan and rest for 5 minutes before slicing thickly.
Step 5 of 5
Brush one side of the sourdough slices with olive oil and cook on the barbecue or grill pan until lightly charred and golden. Generously spread 4 slices with mustard. Top with shredded lettuce, sliced tomato, drained beetroot slices, steak and onion relish. Top with remaining toast. Serve immediately.
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