Steak bruschetta with beetroot and chive mayonnaise

Serves: 10

Ingredients:
10 x 150g Quality Standard beef steaks

For the steak:
30g fresh thyme leaves
75ml basil or olive oil
Salt and pepper

For the mayonnaise:
8 tbsp mayonnaise
200g fresh cooked beetroot, peeled and finely chopped
4 tbsp freshly chopped chives

For the bruschetta:
2 ciabatta loaves,
sliced 3 garlic cloves, cut in half lengthways
Extra virgin olive oil for drizzling
Juice of 2 limes

To serve:
Salad leaves

Method:
For the steak:
In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning. Coat the steaks on both sides with the mixture and set aside.

Cook the steaks on a preheated griddle to the preferred cooking time. Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes.

For the mayonnaise:
Place the ingredients into a large bowl, season, mix together and chill until required.

For the bruschetta:
Rub the ciabatta slices on both sides with the garlic. Drizzle with the extra virgin olive oil.

To serve:
Lightly toast the ciabatta slices on a griddle or griddle pan, turning once for 1-2 minutes.

Set the ciabatta slices onto warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves and finish with a spoonful of mayonnaise.

recipe courtesy of 'The Eblex Collection'