This is a fabulous open sirloin steak sandwich with a whole host of wonderful flavors. The base is bruschetta, which is basically soft country toast and makes this a meal in itself.
- 4 tbsp plain Greek style yogurt
- 1 tbsp freshly squeezed orange juice
- 1 tbsp freshly grated horseradish (from a jar is fine)
- 1 tbsp chopped fresh dill
- 2 spring onions, finely chopped
- 4 tbsp olive oil
- 1 lb) piece beef sirloin, 1 inch thick
- 3 garlic cloves
- 1 red pepper, seeded and thinly sliced
- 11 oz mixed wild mushrooms, sliced (such as shitake and morels)
- 1 ciabatta loaf, halved and each half cut into 2 pieces
- 7 oz baby spinach leaves
- 2 oz mixed baby salad and arugula
- salt and freshly-ground black pepper
- Preheat the grill. To make the dressing, place the yoghurt in a bowl and stir in the orange juice, horseradish, dill and spring onions. Season to taste, cover with cling film and chill for 20 minutes.
- Heat two tablespoons of the olive oil in a large heavy-based grill pan. Add the sirloin to the pan and cook for 2-3 minutes on one side until well sealed, then turn over and cook for another minute or so until rare (give the beef a few minutes longer if you prefer your meat well done). Transfer to a warm plate and leave to rest.
- Meanwhile, finely chop two of the garlic cloves and add to the pan with the red pepper and mushrooms. Cook for 3-4 minutes until tender, stirring from time to time add the spinach leaves at the end and cook until just starting to wilt. Season to taste.
- Meanwhile, toast the ciabatta until lightly golden. Cut the remaining garlic clove in half and rub on one side of the toasted ciabatta slices, then drizzle with a little olive oil. Arrange on plates and keep warm.
- Arrange the wilted spinach, red pepper and wild mushrooms on the toasted ciabatta slices. Carve the rested sirloin into slices and place on top. Add a small pile of the baby spinach leaves and drizzle over the horseradish dressing to serve.