21 Day Aged Steak & Caramelised Onion Baguette
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21 Day Aged Steak & Caramelised Onion Baguette

21 Day Aged Steak & Caramelised Onion Baguette

Serves 2 | with Cheddar and Roasted Garlic Mayo

Take lunch to the next level with this 21 day aged steak sourdough baguette. Filled with caramelised onion, Cheddar cheese and roasted garlic mayo, this will be a sandwich to remember.

Allergens:
Cereals containing gluten
Sesame
Soya
Milk
Egg
Mustard

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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged Rump Steaks

1 unit(s)

Onion

3 unit(s)

Garlic Clove

1 unit(s)

SlooOW Stone Oven White Baguette

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

60 grams

Mature Cheddar Cheese

(Contains Milk)

64 grams

Mayonnaise

(Contains Egg, Mustard)

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar

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Nutritional information

Energy (kJ)2069 kJ
Energy (kcal)495 kcal
Fat25.8 g
of which saturates9.8 g
Carbohydrate22.3 g
of which sugars7.3 g
Protein44.4 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Bowl
Baking Tray
Pan
Aluminum Foil

Instructions

Caramelise the Onion
1

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) Halve, peel and thinly slice the onion. 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. 

c) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Bake the Bread
2

a) Remove the bread from the packaging and pop onto a baking tray along with the garlic parcel.

b) Bake on the top shelf until the bread is toasted and golden and the garlic has softened, 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 into a small bowl. Keep the pan for the next step.

Fry your Steaks
3

a) Add a drizzle of oil to the large 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.

Slice the Bread
4

a) Once the steaks have cooked, transfer to a board, cover with foil
and allow to rest for a couple of mins, then cut into bite-sized pieces.

b) While the steaks rest, grate the cheese. 

c) Once baked, allow the bread to cool for 5 mins, then slice it in half lengthways and again widthways.

Make the Garlic Mayo
5

a) Once the garlic has cooked and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a small bowl, mix the garlic and mayo, then season with salt and pepper.

c) Spread the roasted garlic mayo over each lid and base of the baguette.

Build your Sandwich
6

a) Top each base with the caramelised onion, followed by the steak.

b) Arrange the cheese 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 lids. Share between 2 serving plates.

Enjoy!

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