Rib-eye with bruschetta, beetroot and a lemon mayonnaise
Rib-eye with bruschetta, beetroot and a lemon mayonnaise
A nice bruschetta and beetroot foundation for your rib-eye steaks. Serves 4. Takes around 10 minutes.
Ingredients
120 ml mayonnaise
2 peeled,finely chooped cooked beetroots (not in vinegar)
1 tbsp lemon juice
4 tbsp chopped thyme
2 tbsp olive oil
4 rib-eye steaks
Instructions
1. Mix 120 ml mayonnaise, 2 peeled, finely-chopped cooked beetroots (not in vinegar)and 1 tbsp lemon juice.
2. Mix 4 tbsp chopped thyme and 2 tbsp olive oil , drizzle over 2 tbsp olive oil and toast.
3. Grill steaks.
4. Spread mayo on bread slices and divide between 4 plates.
5. Slice steaks and arrange on bread.
6. Serve a spoonful of mayonnaise on the side and a lovely mixed salad.