Steak Baguette

Steak baguette

Take your steak sandwich to new heights in a French style baguette with Hellmann's and hot English mustard for that little extra kick.
  • Prep

    10 Minutes

  • Cook time

    20 Minutes


  • 600 g rump steak
  • 2 tablespoons olive oil
  • 2 red onions, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons Hellmann's Real Mayonnaise
  • 1 tablespoon Colman's hot English mustard
  • 60 g bag rocket leaves
  • salt and freshly ground black pepper
  • 1 large French stick, quartered


  1. Remove steaks from refrigerator and allow to set aside at room temperature for at least 10 minutes.

  2. Meanwhile Heat 1 tablespoon oil in a large non-stick frying pan over medium-low heat. Cook onions for 8 minutes, stirring regularly, until softened and golden brown. Add balsamic and brown sugar. Cook, stirring, for a further 1-2 minutes until caramelised.

  3. In a small bowl, mix together the mayonnaise and mustard and set aside.

  4. Preheat a griddle/ chargrill pan, barbecue grill plate or frying pan to a high heat (almost to the point of smoking). Season steaks with salt and pepper, and then rub them with a little olive oil. Sear the steaks for 2-3 minutes on each side or until cooked to your liking. Remove steaks from heat and place onto a rack over a plate. Loosley cover steaks with foil and set aside to rest for 5 minutes.

  5. Trim any excess fat from steaks and then thinly slice across the grain. Divide steak between the baguettes. Top with the mayonnaise mixture, red onions and rocket. Serve.