Steak, Mozzarella & Caramelised Onion Sando
Serves 2 | with 21 Day Aged Rump Steak and Pesto Mayo
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Mustard
- Nuts
- Cashew nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Peanut
Whether you're catching the game at home or pitch-side, enjoy this Steak, Mozzarella & Caramelised Onion Sando in your celebrations of the Six Nations championship. Perfect for sharing with friends and fuelling your matchday fever.
Ingredients
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
300 grams
21 Day Aged British Rump Steaks
1 unit(s)
Onion
1 ball(s)
Mozzarella
(Contains: Milk)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
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. Halve the ciabatta.
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) 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) Pop the ciabatta into the oven to warm through, 2-3 mins.
a) Pop the ciabatta into the oven to warm through, 2-3 mins.
b) Meanwhile, in a small bowl, mix together the mayonnaise and pesto, then season with salt and pepper.
b) Once warmed, spread the pesto mayo over both lids and bases of the ciabatta halves.
c) Once the steaks have rested, cut into bite sized pieces.
a) Top each ciabatta 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 ciabatta lids. Share between 2 serving plates to finish.
Enjoy!
