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Photo of Steak sandwiches with celeriac remoulade by WW

Steak sandwiches with celeriac remoulade

Total Time
25 min
20 min
5 min
Make a counter meal at home with this juicy sandwich. Peppery rocket, crunchy salad and tangy mustard will satisfy any food-lover.


Light whole egg mayonnaise

¼ cup(s), (75g)


1 clove(s), crushed

Lemon juice

2 tbs

Capers, rinsed, drained

2 tsp, finely chopped

Dijon mustard

1 tsp


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)


1½ cup(s), (45g)

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Leafy green salad, drizzled with balsamic vinegar. TIPS: You can use beef sirloin steaks instead of round steaks and 500g fresh fennel bulbs (grated) instead of celeriac. Related to celery, celeriac is a brown tuberous root with white flesh and a strong earthy flavour. It should be peeled before using and can be eaten raw, mashed, steamed or boiled.