Steak sandwiches with celeriac remoulade
9
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Make a counter meal at home with this juicy sandwich. Peppery rocket, crunchy salad and tangy mustard will satisfy any food-lover.
Ingredients
Light whole egg mayonnaise
¼ cup(s), (75g)
Garlic
1 clove(s), crushed
Lemon juice
2 tbs
Capers, rinsed, drained
2 tsp, finely chopped
Dijon mustard
1 tsp
Celeriac
500 g, peeled, grated
Green shallot(s)
2 individual, thinly sliced
Barbecue sauce
2 tbs, smokey variety
Smoked paprika
2 tsp
Beef rump steak, raw
750 g, (6 x 125g steaks)
Ciabatta bread
360 g, (12 x 30g slices)
Rocket
1½ cup(s), (45g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine mayonnaise, garlic, juice, capers and mustard in a medium bowl. Add celeriac and shallots and stir remoulade to combine.
2
Preheat a barbecue or chargrill over medium-high heat. Combine barbecue sauce and paprika in a large bowl. Add steaks and turn to coat. Lightly spray bread with oil. Cook steaks and bread for 1–2 minutes each side or until steak is cooked to your liking and bread is toasted.
3
Place 6 slices toasted bread on a flat surface and top with rocket, steaks and celeriac remoulade. Serve topped with remaining toast.
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