Epic Pepper Garlic Steak Sandwiches

Nutrition per serve

Ingredients

• 2pcs potato
• 10g pepper and garlic seasoning
• 1pcs onion
• 2pcs beef rump steaks
• 2pcs white bread rolls
• 50g mixed salad leaves
• 50g smoky aioli
• 30ml olive oil
• 15ml balsamic vinegar
• 5ml sugar
• 15ml barbecue sauce

Method

1. Step 1 — Bake chips
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick chips. Put the potato on the lined tray. Drizzle with 2 tsp olive oil, scatter with 1½ tsp pepper and garlic seasoning (see Kitchen notes), season with salt and toss to coat. Bake on the upper oven shelf for 20-22 mins until golden and tender.
2. Step 2 — Caramelise onion
   Meanwhile, thinly slice the onion. Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add 2 tsp balsamic vinegar and 1 tsp sugar and cook, stirring occasionally, for 5-6 mins until caramelised. Remove from the pan. Wipe the pan clean and reserve.
3. Step 3 — Pan-fry steaks
   Combine 1½ tsp pepper and garlic seasoning and 2 tsp olive oil in a large bowl and season with salt. Add the steaks and turn to coat. Heat the reserved pan over high heat until hot (see Kitchen notes). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 4 mins.
4. Step 4 — Toast rolls
   Cut the bread rolls in half. Put on an oven tray, cut-side up, and bake on the lower shelf for 5-6 mins until lightly toasted. Combine 2 tsp olive oil and 1 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Slice the steaks. Spread the rolls with the barbecue sauce. Layer the roll bases with the caramelised onion, steak and half the salad leaves, then sandwich with the tops. Serve with the chips, aioli and remaining salad leaves. Enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ It's important to have your pan very hot before adding the beef, otherwise it may stew slightly and become tough. To ensure tender beef, slice the steak against the grain.

Allergens

Sulfit, Gluten, Sesamsamen, Sojabohnen, Wheat, Eier