Jeannie's Steak Sandwich & Beet Slaw Recipe

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


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

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

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

• 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.

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

• 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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