Rump steak sandwich with homemade spiced relish
By Sam Wass, Medium Well
This recipe uses thin cut beef steaks, and is topped off with some caramelised mushrooms, to give it more depth and bite.
This delicious steak sandwich recipe is adapted from our friends over at Simply Beef and Lamb. The website is a hive of meaty treats, and is perfect for anyone looking for recipe inspiration at this time.
This recipe uses thin cut beef steaks, and is topped off with some caramelised mushrooms, to give it some more depth and bite. It's finished by being smothered in a homemade relish, but you could just as easily use a shop bought relish of your choice.
Prep Time: 20 mins
Cook Time: 10 minutes
- 4 rump steaks (thinly sliced)
- salt and black pepper
- 2tsp Dijon mustard
- 2tbsp olive oil
- 1 medium onion, peeled and finely sliced
- 200g mushrooms, sliced
- 1tsp sugar
- 2tbsp balsamic vinegar
For the relish
- 2tbsp tomato ketchup
- 2tbsp sweet chilli sauce
- 1tsp dried chilli flakes
- 2tbsp mayonnaise
- 4 small baguettes, warmed
- Salad, to garnish
Remove the steaks from the fridge at least 20 minutes before you’ll be cooking them to let them get up to room temperature. Slice the steaks thinly against the grain, then transfer them to a plate or bowl.
Pour in 1tbsp olive oil and add the mustard and give the steak slices a good stir (or use your hands), to make sure the slices are nice and coated. Cover and leave to one side.
To cook the caramelised mushrooms, heat the remaining 1tsp of oil in a large pan and cook the onions and mushrooms for 4-5 minutes under a low heat until they’re nice and soft. Add the sugar and the balsamic vinegar. Cook for another 5 minutes until slightly caramelised. Remove from the heat and transfer the mixture to a small bowl.
Meanwhile, to prepare the relish, get a small bowl and mix all the ingredients together and set aside.
Return the pan to the heat until hot, you don’t need to add oil, as that’s on the steak. Cook the steak slices for 3-4 minutes or until your liking.
Cut the bread in half and spread with the relish and salad. Top with the steak, caramelised mushrooms and onions and top it with some more relish.
Serve with chips or wedges and some extra relish for dunking.