Food and Drink

Rump steak sandwich recipe

Ready in just 15 minutes, this speedy sandwich is bound to satisfy your lunch-time hunger.

05m prep
10m cook
4 servings

10 Ingredients

* 500g beef rump steak

* 1 large red onion, cut in half and sliced

* 2 tbsp olive oil

* 1/2 cup beetroot relish

* Ciabatta loaf, sliced through the middle and quartered

* 80g baby rocket leaves

* 2 tomatoes, sliced

* 4 slices of tasty cheese

* Salt, to taste

* Cracked black pepper, to taste

4 Method / Steps

Step 1

Preheat a barbecue flat plate or chargrill pan to hot. Brush steaks with 1 tbsp olive oil, season with salt and pepper and cook for 2 – 3 minutes per side or until cooked to your liking. Remove steaks from heat and cover loosely with foil for 5 minutes.

Step 2

While steaks are resting decrease heat to medium and cook onion with remaining olive oil on one side of the barbecue flat plate, stirring, for 5 to 6 minutes or until softened and lightly golden. Toast ciabatta on the other side of the barbecue until toasted.

Step 3

Trim cooked steaks of any excess fat and slice steaks thinly against the grain.

Step 4

Spread relish across bread bases and top with rocket, tomato, cheese, sliced steak, onions and bread tops. Serve with a salad.

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