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Ingredients
| 250 g g | Steak Steak | ||
| 432 g g | Wholemeal Bread Wholemeal Bread | ||
| 500 g g | Beetroots
Beetroot (cooked and grated) | ||
| 200 g g | Crème Fraîche Crème Fraîche | ||
| 30 g g | Horseradish Sauce Horseradish Sauce | ||
| 74 g g | Red Onions Red Onion | ||
| 250 g g | Flat Mushroom Flat Mushroom | ||
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 1 cloves clove | Garlic
Garlic (finely chopped) | ||
| Salt
Salt (to season) |
A mighty steak sandwich
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20 min
(5)
Method
- Set your oven to 180°C
- Put your mushrooms on a tray bottom side up, drizzle over the olive oil then scatter the garlic evenly over the mushrooms. Season and put in the oven for 10 minutes.
- Meanwhile mix the grated Beetroot with the onion, Creme fraiche and horseradish sauce, season and set aside.
- Toast the baps and keep warm.
- Heat a pan with a little olive oil, when it's smoking gently add the steaks (you will have to do these 2 at a time) cook for 1 minute season and turn. Cook for 1 more minute and transfer to the bap.
- Spoon some Lidl Beetroot slaw on top then add the mushrooms, add the top half of the bap and away you go.
