Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on telegram
Share on email
Print Friendly, PDF & Email


500g rump steak
2 tbsp extra virgin olive oil
1 tbsp NOMU Beef Rub
NOMU Sea Salt
NOMU Black Pepper
NOMU Steak & BBQ 
Fresh Ciabatta
4 tsp Dijon Mustard
4 tbsp mayonnaise
Wild rocket

2 large brown or red onions, finely sliced
A glug of olive oil
2 tbsp butter
A pinch of salt
1/2 tsp sugar (for speedier caramelization!)



Caramelized onion: Over low heat, gently sauté the onion until translucent. Add salt and sugar. Cover with a circle of baking paper with a hole in the center to allow the steam to escape. Check now and again that it is not burning, but basically, leave it to slowly caramelize until the onions are soft and gooey.

Rub the rump with olive oil and Beef Rub. Season with salt, pepper, and 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 griddle in a griddle pan until nicely charred as this adds to the overall taste experience of your sandwich! Rub each side with the garlic clove and drizzle with olive oil. Spread the bottom half with Dijon mustard and the top half with mayonnaise. Place the sliced steak on top of the mustard (plus any juices leftover after slicing) and check to season.

Top with caramelized onions. Finish off with wild rocket, close your sandwich, and open wide! No cutlery is required!

Our Latest Recipes


Subscribe to our newsletter to receive weekly recipes, exclusive online deals, and a whole lot more.

* indicates required
Newsletter signup


Your generous donation has been added to your cart.



Please complete the form below, and we’ll get back to you as soon as possible.