21 Day Aged Rump Steak and Mozzarella Baguette
Serves 2 | with Caramelised Onion, Pesto Mayo and Rocket
- Cereals containing gluten
- Sesame
- Soya
- Milk
- Egg
- Mustard
- Lupin
- Milk
- Nuts
- May contain traces of allergens
Whether you're catching the game at home or pitch-side, enjoy this 21 Day Aged Rump Steak and Mozzarella Baguette in your celebrations of the Six Nations championship. With creamy mozzarella, caramelised onions and pesto mayo, it's perfect for fuelling your matchday fever or for guests to try.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
1 unit(s)
Onion
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
1 ball(s)
Mozzarella
(Contains: Milk)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
32 grams
Pesto
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Remove the steaks from your fridge to allow them to come up to room temperature.
c) Halve, peel and thinly slice the onion.
d) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
a) Meanwhile, remove the bread from the packaging and pop onto a baking tray.
b) Bake on the top shelf until the bread is toasted and golden, 10-12 mins.
c) Once the onion has softened, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
d) Once caramelised, remove the onion from the pan and pop into a small bowl. Keep the pan for the next step.
a) Add a drizzle of oil to the (now empty) frying pan and return to high. 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.
b) 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. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
a) Once the steaks have cooked, transfer to a board, cover with foil
and allow to rest for a couple of mins.
b) While the steaks rest, drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
c) Once baked, allow the bread to cool for 5 mins, then slice it in half lengthways and again widthways.
a) In a small bowl, mix together the mayonnaise and pesto, then season with salt and pepper.
b) Spread the pesto mayo over both lids and bases of the baguette halves.
c) Once the steaks have rested, cut into bite sized pieces.
a) Top each baguette base with the caramelised onion, followed by the steak pieces.
b) Arrange the mozzarella on top of the steak and, if you'd like to, pop it back into the oven until the cheese has melted, 2-3 mins.
c) Top the cheese with the rocket, then finish with the baguette lids. Share between 2 serving plates to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The pesto mayo and caramelised onions were praised for enhancing the taste, making the sandwich delicious and different.
- Ease of prep: Some found the sandwich messy to eat, suggesting care when assembling and consuming.
- Suggestions: Consider using wraps instead of baguettes for a different texture; some prefer leaner cuts of steak for tenderness.
