Steak Sandwich with Beetroot & Horseradish

4 portabella mushrooms
2 cloves garlic, minced
2 tsp thyme, chopped
3 tbsp rice bran oil
4x 125 g rib-eye steaks, 1 cm thick
2 tbsp SIDS SMOKEY GARLIC SAUCE
4 thick slices fresh pumpernickel, toasted
¼ cup SIDS RASPBERRY HONEY MAYO
1 cup iceberg lettuce
BEETROOT & HORSERADISH RELISH:--
2 beetroot, trimmed
1 tbsp rice bran oil
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp prepared Horseradish
ONION RINGS:--
1 onion, 5 mm slices
100 ml milk
1 egg yolk, whisked lightly
½ cup flour
Rice bran oil, for shallow frying

Preheat oven to 200°C.
Cut beetroot in half and place on an oven tray. Cover with foil then roast for 45 minutes until tender. Cool then peel and grate. Transfer to a bowl and stir in the oil, horseradish and SIDS LOW SUGAR RASPBERRY VINEGAR then season. Brush the steak both sides with SIDS SMOKEY GARLIC SAUCE.
Separate the rings and place in a bowl then cover with milk and set aside for 1 hour. Add egg to the onion and combine. Drain, then toss in flour. Add oil to a pot to 2 cm deep and heat. Shallow fry rings until golden. Drain on paper towels and keep warm.
Set oven grill to high. Put mushrooms on an oven tray and top with the combined garlic, thyme and oil. Season, then grill for 5 minutes until dark brown. Brush steak with oil then stirfry.
To serve, top the toast with SIDS RASPBERRY HONEY MAYO, lettuce, beetroot relish, steaks, mushrooms and onion rings. As an option, slice the steak then assemble the sandwich.