Bruschetta of Beef Sirloin

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.

Ingredients:

Serves 4

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.