Steak baguette

Name: Steak baguette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: French
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

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

4 People

Servings
10 Minutes

Prep Time
20 Minutes

Cooking Time
30 Minutes

Ready In

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

Remove steaks from refrigerator and allow to set aside at room temperature for at least 10 minutes.
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.
In a small bowl, mix together the mayonnaise and mustard and set aside.
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.
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.