Steak sandwich with garlic mayo

Steak sandwich with garlic mayo
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Ready-prepared beetroot, mayonnaise and caramelised onions make this steak sandwich recipes quick and easy to prepare.


  • 4 British rump steaks
  • Extra-virgin olive oil for drizzling
  • 100g Waitrose mayonnaise with extra-virgin olive oil, or similar
  • 1 small garlic clove
  • 1 lemon
  • 250g Waitrose baby beetroot in mild malt vinegar, or similar
  • 4 ciabatta rolls
  • 4 tbsp The Bay Tree Caramelised Onions, or similar
  • 2 handfuls rocket


  1. If possible, take the steaks out of the fridge about an hour before you want to cook them. Drizzle with extra-virgin olive oil and season with salt and pepper. Heat a griddle pan over a high heat while you prepare the garnishes.
  2. Put the mayonnaise in a bowl and finely grate in the garlic clove and the zest of 1 lemon. Add a squeeze of lemon juice, some salt and pepper to taste, then stir to combine. Grate the beetroot on a box grater and set aside.
  3. When the griddle pan is smoking hot, cook the steaks, in 2 batches, for 2 minutes on each side or until done to your liking. Rest for a few minutes.
  4. Meanwhile, put the griddle pan back on the heat. Halve the ciabatta rolls, and drizzle with a little olive oil. Toast cut-side down on the hot griddle pan for 1-2 minutes, in 2 batches, until just crisp and lightly charred.
  5. Spread 1 tbsp caramelised onions over the bottom half of each toasted roll. Top with a steak, then add a quarter of the grated beetroot, some rocket and a dollop of the garlic mayonnaise. Replace the roll tops and serve straightaway.


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