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
  1. Prepare all your ingredients.

  2. 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.

  3. 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.

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