Rump Steak and Caramelised Onion Sandwiches

, from Issue #21, page 120. September, 2015
Photography Aaron McLean.
    Rump Steak and Caramelised Onion Sandwiches

    Serves: 4

    INGREDIENTS

    500 gram piece rump steak

    Marinade
    3 tablespoons Worcestershire sauce
    2 tablespoons olive oil
    2 tablespoons soy sauce
    1 teaspoon ground cumin
    2 cloves garlic, crushed

    Caramelised Onions
    2 tablespoons olive oil
    knob of butter
    4 red onions, thinly sliced
    1 clove garlic, crushed
    2 tablespoons balsamic vinegar
    1 tablespoon brown sugar

    To finish
    1⁄4 cup good mayonnaise
    2 tablespoons basil leaves, roughly chopped
    squeeze of lemon juice
    4 slices ciabatta or sourdough bread
    handful of rocket leaves
    tomatoes, thickly sliced

    METHOD

    Marinade: Combine the ingredients in a shallow dish or zip lock bag and add the steak, turning to coat. Marinate for at least 1 hour or refrigerate for up to 24 hours.

    Caramelised onions: Heat the oil and butter in a sauté pan. Add the onions, season, cover and cook for 10 minutes. Uncover and stir in the garlic, balsamic vinegar and brown sugar and cook, uncovered, for a further 20 minutes, stirring to prevent them sticking. Remove and set aside.

    Combine the mayonnaise, basil and lemon juice in a small bowl.

    Heat a sauté pan or barbecue until hot and grill the bread on both sides. Remove the steak from the marinade and pat dry. Season generously with sea salt and cook for about 4 minutes each side for medium rare. Cooking time will depend on the thickness of the steak. Remove to a plate, cover loosely and rest for 10 minutes.

    Slice the steak very thinly across the grain.

    Spread one side of the grilled bread with basil mayonnaise, then top with rocket, tomato, steak and the onions. 

     

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.