Method:
1 Pour oil into a medium saucepan until one-third full. Heat over medium-high heat until hot. Thinly slice the beetroot, deep fry for 3-4 minutes until crispy, drain onto paper towel and sprinkle with salt and sugar.
2 Cut steak widthways into 3 and lightly flatten with a meat mallet.
3 Heat a char-grill pan over medium heat, cook steaks, drizzled with oil for 1-2 minutes each side or until your liking. Transfer to a plate.
4 Heat same pan and cook onions and beetroot leaves for 3-4 minutes or until onion rings are golden.
5 Combine the mayonnaise and horseradish in a small bowl.
6 Place a toasted bread slice on a plate, spread with some mayonnaise, top with a steak and some onion and beet leaves, repeat layers, crumble blue cheese on final layer, place the beetroot crisps to the side to serve.