Sink your teeth into this juice steak sandwich, piled with tender slices of rump, caramelized onion, aioli, mustard and tomato.
Steak sandwich with caramelised onions
- 1 tub food4four aioli
- 1 tub food4four caramelised onions
- 600 g rump
- 2 tomatoes
- 60 lettuce of choice
- 2 tbsp Dijon mustard
- 4 buns
- olive oil
- sea salt and ground black pepper
Prepare all your ingredients.
Take your steak out of the fridge at least 20 minutes before cooking. Season generously. Heat a lug of olive oil in a frying pan or BBQ over high heat and cook your steak to your liking. Transfer to a plate, cover loosely and rest for 5 minutes.
Cut the bun into two and toast lightly. Spread the bottom piece generously with aioli; top with lettuce, then tomato slices, beef, caramelised onion. Spread the top piece of bread with mustard then place on top.