Minute steak, onions cooked down slow, tinned beetroot straight from the fridge. Argue about the beetroot if you like, it will still be in the sandwich. Voodoo Salt goes on the steak the moment it leaves the heat, which is the only time a seasoning salt does what it is supposed to.
30 mins. Makes 4.
Ingredients
- 4 x 150g Minute steaks or thin sirloin
- 2 tsp Plateit Voodoo Salt
- 3 Brown onions, sliced
- 1 tin Tinned sliced beetroot, drained
- 1 loaf Ciabatta, cut into 4 and split
- 4 tbsp Whole egg mayonnaise
- 2 handfuls Rocket
- Butter and oil, for the pan
Method
- Onions into a wide pan with butter and a splash of oil, low heat, 20 mins. Stir when you remember. They should collapse, not colour fast.
- Beetroot slices onto paper towel to drain properly. Wet beetroot ruins the bread.
- Barbecue plate or heavy pan screaming hot. Steaks 60 to 90 seconds a side, no more.
- Straight onto a board, 2 tsp of Plateit Voodoo Salt scattered over while they rest 3 mins.
- Toast the ciabatta cut side down on the plate in the beef fat. Mayonnaise, rocket, steak, onions, beetroot on top. Press once and cut.
Do this: Ciabatta, and press it hard once it is built. The open crumb takes the beef fat and the beetroot juice without going to mush, and the crust keeps its bite.
Make ahead: The onions are better the next day. Cook a double batch and keep them in the fridge for a week.
