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Steak baguette
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4 People
Servings
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10 Minutes
Prep Time
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20 Minutes
Cooking Time
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30 Minutes
Ready In
Ingredients
- 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
Made With
Directions
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Remove steaks from refrigerator and allow to set aside at room temperature for at least 10 minutes.
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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.
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In a small bowl, mix together the mayonnaise and mustard and set aside.
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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.
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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.
Chef's Tip
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