Rib-eye bruschetta

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These rib-eye bruschettas are great at barbecues or they can be cooked in the oven as a tasty and warming snack.

Ingredients

Celebrity chef John Torode says to leave a steak for 5 mins after cooking before you serve it.

For the beetroot and lemon mayonnaise:

To 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 mins.
Cook the steaks on a prepared barbecue or preheated grill to the preferred cooking time. For rib-eye, sirloin or rump steak 2cm (¾inch) thick cooking times are: rare: 2½ mins (on each side), medium: 4 mins (on each side), well done: 6 mins (on each side).
Remove from the heat, squeeze over the lime juice and set aside to rest for 5 mins.
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.