Name: Rump steak sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 500g beef rump steak; 1 large red onion, cut in half and sliced; 36.40 gm olive oil; 125.00 ml 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

Rump steak sandwich

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

15-Minute Speedy Sandwich: A satisfying lunch fix in a flash!

Ingredients:

Cracked black pepper, to taste
500g beef rump steak
1 large red onion, cut in half and sliced
36.40 gm olive oil
125.00 ml 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

Instructions:

Heat up your barbecue flat-plate or chargrill pan until hot. Brush the steaks with 1 tbsp olive oil, season with salt and pepper, and cook for 2 – 3 minutes on each side, or until done to your preference. Let the steaks rest, covered loosely with foil, for 5 minutes before serving.
After letting the steaks rest, reduce the heat to medium. Cook the onion with the remaining olive oil on one side of the barbecue flat-plate, stirring occasionally, for 5 to 6 minutes until softened and lightly golden. Toast the ciabatta on the other side of the barbecue until it's nicely toasted.
Trim any excess fat off the cooked steaks, and slice them thinly against the grain.
1. On each bread base, generously layer relish before topping with rocket, tomato, cheese, sliced steak, onions, and the other bread halves. Enjoy alongside a crisp side salad.

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