The Dinner Planner


Steak Sandwich with Caramelised Beetroot Relish

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Servings 4


  • 4 120gm beef steaks - we used scotch fillet sliced thinly.
  • 4 turkish rolls
  • 60 grams feta - crumbled
  • rocket or mesculin salad mix
  • mayonnaise

Caramelised Beetroot Relish

  • 4 small beetroot - peeled and grated
  • 1 onion - cut thinly
  • 2 garlic cloves - crushed
  • 1 tsp thyme - leaves only
  • 1 tbso olive oil
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp salt


  • Preheat oven to 180C.
  • To make the beetroot relish, pop all the ingredients in a small saucepan with lid and cook over low heat for 20 minutes, stirring occassionally.
  • While the relish is cooking, season the steaks with salt and pepper and toss in a little olive oil. Cook in a fry pan or on the bbq on medium high heat for 2 minutes each side. Set aside on a plate to rest for a minute.
  • Slice the turkish in half and pop in the oven for 5 minutes to crips up.
  • Spread mayo on the bottom of each roll. Layer rocket, beef and beetroot relish on the rolls and serve immediately.

Tips and Variations

VEGETARIAN - Swap the beef for some haloumi and fry it up. 

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