Greek Inspired Rump Steak Sandwich
with Oregano Dressed Greek Style Salad
- Sulphites
- Egg
- Mustard
- Milk
- Wheat
- Barley
- Cereals containing gluten
- Mustard
- May contain traces of allergens
- Cereals containing gluten
- Rye
Try something new with our Greek Inspired Lamb Steak Sandwich. Tender lamb steaks are served inside perfectly toasted ciabatta, then paired with a classic Greek style salad. This gourmet dish makes for flavoursome meal.
Ingredients
250 grams
Beef Rump Steak
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
1 unit(s)
Red Onion
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
(May be present: Mustard)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) 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.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the ciabattas and lay onto a baking tray, cut-side up.
d) Spread the garlic over the ciabattas and drizzle with some olive oil. Set aside.
a) Halve the tomatoes. Halve, peel and slice the red onion as thinly as you can.
c) Pop the sliced onion into a small bowl and add the sugar for the pickle (see pantry for amount) and half the cider vinegar. Add a pinch of salt, mix and set aside to pickle.
c) In a medium bowl, combine the oregano, sugar and olive oil for the dressing (see pantry for both amounts) and the remaining cider vinegar.
d) Season with salt and pepper, then add the tomatoes and toss together. Set aside.
a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
b) Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 6-8 mins depending on their thickness. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
c) Once 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.
a) While the steaks cooks, bake the bread on the top shelf of your oven until golden, 4-5 mins.
b) Once cooked, transfer the steaks to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The beef is safe to eat when browned on the outside.
a) While the steaks rests, add three quarters of the baby leaves and half the pickled onion to the bowl of tomatoes (reserve the remaining leaves for the sandwich).
b) Crumble the Greek style salad cheese into the bowl, then toss everything together.
c) Once rested, slice the steaks widthways as thinly as you can.
a) When everything's ready, slice the baguettes in half lengthways.
b) Spread a little butter onto the baguette bases (if you wish), then add a layer of the sliced steak. Top with the reserved baby leaves and pickled onion.
c) Spread the mayo over the baguette lids, then sandwich shut. Slice in half widthways and share between your plates.
d) Serve the Greek style salad alongside.
