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Steak and blue cheese ciabatta with beetroot slaw


Serves: 2
timePrep time: 20 mins
timeTotal time:
Steak and blue cheese ciabatta with beetroot slaw
Recipe photograph by Toby Scott

Steak and blue cheese ciabatta with beetroot slaw

A cheesy steak sandwich is always a treat – a high-fibre, veg-packed slaw helps to make this one more balanced. To slim it down, swap ciabatta for wholegrain rolls and use 10g finely grated Parmesan instead of the blue cheese

Serves: 2
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
585Kcal
Fat
21gr
Saturates
7gr
Carbs
57gr
Sugars
15gr
Fibre
5gr
Protein
35gr
Salt
1.4gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 15g walnuts
  • 125g cooked natural beetroot, cut into chunky matchsticks
  • 1 small apple, cored, quartered and thinly sliced
  • 150g finely shredded red cabbage
  • 1 tbsp cider or white wine vinegar
  • 2½ tsp olive oil
  • 1 x 225g sirloin steak, fat trimmed
  • 2 ciabatta rolls, cut in half
  • 4 tsp caramelised onion chutney
  • 30g blue cheese of your choice (we used Stilton)

Step by step

  1. Toast the walnuts in a dry nonstick frying pan until lightly browned, then roughly chop and mix with the beetroot, apple, red cabbage, vinegar and 1½ teaspoons of olive oil. Season the slaw to taste.
  2. Drizzle 1 teaspoon of oil over the steak and rub it in to coat, then season on both sides. Add to a hot frying pan or griddle and fry for 1-2 minutes each side, until cooked to your liking. Set aside on a plate to rest.
  3. Press the cut sides of the rolls into the juices left in the frying pan to soak up the flavour and toast lightly, then spread the caramelised onion chutney on the bottom half of each roll.
  4. Slice the steak, divide between the ciabatta rolls, crumble over the blue cheese and serve with the slaw.

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