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French Dip Inspired Steak Sandwich
French Dip Inspired Steak Sandwich

French Dip Inspired Steak Sandwich

with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad

Inspired by some of the world's most popular street food, this tasty French Dip Inspired Steak Sandwich is perfect for a casual sharing-style dinner.

Tags:
High Protein
Allergens:
Cereals containing gluten
Sesame
Soya
Milk
Sulphites
Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged British Rump Steaks

450 grams

Potatoes

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)

1 unit(s)

Red Onion

60 grams

Mature Cheddar Cheese

(Contains: Milk)

125 grams

Baby Plum Tomatoes

80 grams

Fig Jam

22 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar for the Onions

200 milliliter(s)

Water for the Jus

Nutritional information

Energy (kJ)3042 kJ
Energy (kcal)727 kcal
Fat18.3 g
of which saturates9.5 g
Carbohydrate91.8 g
of which sugars31.9 g
Dietary Fibre8.2 g
Protein51.3 g
Salt2.2 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grater
Large Frying Pan
Medium Bowl
Lid
Pan
Aluminum Foil
Large Bowl

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop the baguette onto a baking tray. Bake on the middle shelf, 10-12 mins. Once baked, allow to cool.

Caramelise the Onions
2

While everything bakes, halve, peel and thinly slice the red onion.

Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Add the sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion cooks, grate the Cheddar. Halve the baby plum tomatoes.

Simmer your Red Wine Jus
3

When the onions are cooked, transfer to a small bowl. Stir in the fig jam and cover with a lid to keep warm.

Next, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat, cover and set aside.

Steak Time
4

Wipe out the (now empty) frying pan, then return to a high heat with a drizzle of oil. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. 

Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Finishing Touches
5

While the steaks cook, slice the baguette in half lengthways.

Spread the caramelised onions over the base and sprinkle the Cheddar over the lid. Return the baguette to the middle shelf of the oven until the cheese has melted, 3-5 mins.

Meanwhile, when the steaks are rested, slice widthways into 1cm slices. 

Once the cheese has melted, remove the baguette from the oven. Top with the sliced steak and spoon over 2 tbsp of the red wine jus, then sandwich shut and slice in half widthways.

Just before everything's ready, in a large bowl, toss the rocket and tomatoes with the balsamic glaze.

Serve Up
6

Share your steak sandwiches between your plates. 

Reheat the remaining red wine jus if needed, then transfer to small bowls and serve alongside for dipping.

Serve the chips and salad on the side.

Enjoy!

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