Steak Sandwiches With Beets And Mustard Chutney

• 3 None beets, trimmed, washed and dried
• None None olive oil cooking spray
• 1/2 tbsp wholegrain mustard
• 2/3 cup fruit chutney
• 1 clove garlic, crushed
• 4 None thin steaks, about 1/4 lb each
• 2 None bread rolls, halved and toasted
• 3 oz arugula
• 1 None large tomato, sliced

1. Preheat oven to 375u0b0F. Spray beets with oil. Wrap each in foil. Place on a baking sheet and roast 1 hour, until tender. Cool, peel and slice thickly.
2. Meanwhile, for the mustard chutney, combine mustard, chutney, garlic, salt and pepper in a small bowl.
3. Heat a large frying pan on medium-high heat. Spray steaks with oil and season with salt and pepper. Cook steaks 1 min each side. Transfer to a plate, cover with foil and let rest 5 mins.
4. Place rolls on plates and fill with arugula, tomato, steak, beets and mustard chutney. Serve immediately.

beets, olive oil cooking spray, wholegrain mustard, chutney, clove garlic, thin, bread rolls, arugula, tomato

Taken from recipes-plus.com/api/v2.0/recipes/24845 (may not work)