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Rib-Eye Bruschetta with Beetroot and Lemon Mayonnaise

Light supper or weekend lunch. Rib eye, sirloin or rump steaks grilled or barbecued and served with toasted ciabatta with a beetroot and lemon mayonnaise.

  • 4
  • 16 mins


  • 4 lean rib-eye, sirloin or rump steaks
  • 60ml/4tbsp fresh thyme leaves
  • 30ml/2tbsp basil or olive oil
  • Salt and freshly milled black pepper
  • 1 small ciabatta loaf, sliced
  • 2 small garlic cloves, peeled and cut in half lengthways
  • Extra olive oil, for drizzling
  • Juice of 1 lime
  • 1 x 100g bag salad leaves
  • Beetroot and Lemon Mayonnaise:
  • 120ml/8tbsp reduce calorie mayonnaise
  • 2 small cooked beetroot (not in vinegar), peeled and finely chopped
  • 60ml/4tbsp freshly chopped chives
  • Grated zest of 1 lemon


Based on a 2cm/¾inch thick steak

Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well: 6 minutes on each side

Prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together and chill until required.

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.

Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with the extra olive oil.

Lightly toast the slices, turning once on a prepared barbecue or hot dry griddle pan for 1-2 minutes.

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

Transfer the bread slices onto 4 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.

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