Rump Steak Sandwiches
Tender, seared rump steak on buttered white bread with caramelized onions and a tangy mustard dressing.
- 35 min
- 696 kcal / serving
- medium
- Protein
- 45.1 g
- Fat
- 35.1 g
- Carbs
- 49.9 g
Contains: gluten, milk, mustard, fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 4 thick slices of white bread
- soft butter, for greasing
- 1 handful of mixed salad leaves
- 1 1/2 tablespoons olive oil
- 1 onion, sliced into thin rings
- 340g rump steak, 2.5cm thick
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon coarse mustard
- 1 tablespoon water
- salt and pepper
Method
- Butter each slice of bread. Place salad leaves on the bottom slices of bread.
- Heat 1 tablespoon of oil in a large pan over medium heat. Stew the onion for 10-15 minutes until it is glassy and golden brown. Remove with a slotted spoon and set aside.
- Switch to high heat, add the remaining oil. Season the meat with pepper and sear for 2-3 minutes on each side (or longer to taste). Place on a plate.
- Add Worcestershire sauce, mustard, and water to the pan. Loosen the browned bits from the bottom. Stir in the onion and season with salt and pepper.
- Slice the meat against the grain into thin slices, place on the bottom slices of bread, and top with the onion and mustard dressing. Place the top slices of bread on, press gently, and serve immediately.
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