500g rump steak
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Beef Rub
NOMU Sea Salt and Black Pepper
NOMU Steak & BBQ Grinder
Fresh Ciabatta loaf or rolls
1 clove garlic, peeled
4 tsp Dijon mustard
4 tbsp NOMU MAYU
Wild rocket
CARAMELISED ONION:
2 large brown or red onions, finely sliced
A glug of NOMU Extra Virgin Olive Oil
2 tbsp butter
A pinch of NOMU Sea Salt
1/2 tsp sugar (for speedier caramelization!)
Rub the rump all over with Olive Oil and NOMU Beef Rub, then season with salt, pepper and NOMU Steak & BBQ Grinder.
In a hot frying pan or griddle pan, sear the steak until it is cooked to your liking. (Cooking time will vary according to the thickness of the meat, but for a medium rare steak, a 3cm thick piece of meat will take approximately 4 minutes to cook on each side). Remove from the heat and allow to rest for 10 minutes before slicing.
In the interim, cut your bread rolls in half and toast in a griddle pan until nicely charred. Rub each side with the garlic clove and drizzle with some( Olive Oil. Spread the bottom half with Dijon mustard and the top half with NOMU MAYU. Place the sliced steak on top of the mustard (plus any juices left over after slicing) and check the seasoning.
Top with caramelized onions. Finish off with wild rocket, close your sandwich and open wide! No cutlery required!
CARAMELISED ONION:
Over a low heat, gently sauté the onion until translucent. Add salt and sugar. Cover with a circle of baking paper with a hole in the centre to allow the steam to escape. Check every now and again that it is not burning, but basically leave it to slowly caramelize until the onions are soft and gooey.
500g rump steak
2 tbsp NOMU Extra Virgin Olive Oil
1 tbsp NOMU Beef Rub
NOMU Sea Salt and Black Pepper
NOMU Steak & BBQ Grinder
Fresh Ciabatta loaf or rolls
1 clove garlic, peeled
4 tsp Dijon mustard
4 tbsp NOMU MAYU
Wild rocket
CARAMELISED ONION:
2 large brown or red onions, finely sliced
A glug of NOMU Extra Virgin Olive Oil
2 tbsp butter
A pinch of NOMU Sea Salt
1/2 tsp sugar (for speedier caramelization!)
Rub the rump all over with Olive Oil and NOMU Beef Rub, then season with salt, pepper and NOMU Steak & BBQ Grinder.
In a hot frying pan or griddle pan, sear the steak until it is cooked to your liking. (Cooking time will vary according to the thickness of the meat, but for a medium rare steak, a 3cm thick piece of meat will take approximately 4 minutes to cook on each side). Remove from the heat and allow to rest for 10 minutes before slicing.
In the interim, cut your bread rolls in half and toast in a griddle pan until nicely charred. Rub each side with the garlic clove and drizzle with some( Olive Oil. Spread the bottom half with Dijon mustard and the top half with NOMU MAYU. Place the sliced steak on top of the mustard (plus any juices left over after slicing) and check the seasoning.
Top with caramelized onions. Finish off with wild rocket, close your sandwich and open wide! No cutlery required!
CARAMELISED ONION:
Over a low heat, gently sauté the onion until translucent. Add salt and sugar. Cover with a circle of baking paper with a hole in the centre to allow the steam to escape. Check every now and again that it is not burning, but basically leave it to slowly caramelize until the onions are soft and gooey.
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