Jeannie's Steak Sandwich & Beet Slaw Recipe

Find out how you can make Jeannie's original Cooking Wars recipes at home.

INGREDIENTS

STEAK
2 x 200g rib-eye steaks
2 tablespoons olive oil
Juice of 1/2 lemon
2 sprigs fresh rosemary, chopped
1 garlic clove, sliced
salt & pepper to taste
Truffle oil

BALSAMIC MUSHROOMS AND ONIONS
1 large onion, thinly sliced
1 garlic cloves, crushed
Salt & pepper to taste
2 tablespoons aged Balsamic vinegar

GOAT CHEESE BUTTER 100g fresh goat's cheese
50g butter, room temperature

SANDWICH
Sliced brioche or sourdough
Fresh parsley and spinach leaves of your choice
Garlic Butter

DIRECTIONS
• Place the steaks on a plate/in a dish suitable for marinating.
• Mix together the olive oil, lemon juice, rosemary, garlic and seasoning together, then pour over steaks and rub in.
• Allow to marinate for at least 15 minutes, but ideally for an hour or two.
• To make the balsamic mushrooms, fry the mushrooms and onions in a splash of oil until golden brown and starting to caramelize.
• Season to taste and add the Balsamic vinegar then remove from the heat and set aside.
• Whip together the goat's cheese and butter and set aside.
• Toast the bread then spread with the goat's cheese butter.
• Top with the grilled steak, mushrooms and onions and fresh parsley.

SLAW INGREDIENTS
1 1/2 to 2 tablespoons fresh lime juice (from 1 or 2 limes)
1/2 tablespoon honey
Peeled ginger root, finely grated (1/2 tablespoon)
1/2 to 1 1/2 tablespoons extra-virgin olive oil
1 to 1 1/2 medium golden or red beets, peeled and grated (7/8 cup)
About 1 1/2 medium carrots, and grated (7/8 cup)
1 medium Gala apple, peeled, cored and grated 7/8 cup)
1 can of water chestnuts

DIRECTIONS
• Whisk together the lime juice (to taste), honey and ginger in a liquid measuring cup.
• Gradually drizzle in the oil (to taste), whisking constantly to form an emulsified dressing.
• Toss together the beets, carrots and apples in a mixing bowl.
• Pour in the dressing and toss to coat and distribute evenly.

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