Gourmet Rib-eye Bruschetta with Beetroot and Lemon Mayonnaise

Serves 4

Cooking time: (Based on a 2cm/¾inch thick steak) Rare – 2½ minutes each side; Medium – 4 minutes each side; Well done: 6 minutes each side.

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

For Beetroot and Lemon Mayonnaise:

120ml/8tbsp low-calorie mayonnaise

2 small cooked beetroot (not in |vinegar), peeled and finely chopped

60ml/4tbsp freshly chopped chives

Grated zest of 1 lemon

To prepare the beetroot and lemon mayonnaise, place the ingredients in 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 on a prepared barbecue, turning once.

Cook the steaks on a prepared barbecue according to your preference. Remove from the heat, squeeze over the lime juice and set aside to rest for five minutes.

Transfer the bread slices on to four 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 then finish with a spoonful of mayonnaise.