¼ cup (75g) Weight Watchers Mayonnaise
1 garlic clove, crushed
2 tbs lemon juice
2 tsp drained capers, finely chopped
1 tsp Dijon mustard
500g celeriac, grated (see note)
2 green shallots, thinly sliced
2 tbs smokey barbecue sauce
2 tsp smoked paprika
6 x 125g lean beef minute steaks, fat trimmed
12 x 30g slices ciabatta bread
1½ cups (45g) baby rocket leaves
1 Combine mayonnaise, garlic, juice, capers and mustard in a medium bowl. Add celeriac and shallots and stir remoulade to combine.
2 Preheat a barbecue or chargrill over medium-high heat. Combine barbecue sauce and paprika in a large bowl. Add steaks and turn to coat. Lightly spray bread with oil. Cook steaks and bread for 1–2 minutes each side or until steak is cooked to your liking (see Quick Tip) and bread is toasted.
3 Place 6 slices toasted bread on a flat surface and top with rocket, steaks and celeriac remoulade. Serve topped with remaining toast.
NOTE: Related to celery, celeriac is a brown tuberous root with white flesh and a strong earthy flavour. It should be peeled before using and can be eaten raw, mashed, steamed or boiled.
TIP: You can use beef sirloin steaks instead of minute steaks and 500g fresh fennel bulbs (grated) instead of celeriac. The ProPoints values remain the same.
Quick tip: For perfect grill marks and tender steak, do not turn it more than once. Simply place the meat on the grill plate and turn it as soon as the juices start to rise to the surface.