Rump Steak Sandwich with Balsamic Onions

Make rump steak sandwich with balsamic onions, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Rump steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 slices, about 100 g Sourdough
100 g Onion
1 tbsp (15 g) Balsamic vinegar
1 tsp (5 g) Olive oil (For the onions. The steak goes into a dry pan.)
1 tsp (6 g) Dijon mustard
20 g Rocket
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Slice the onion thinly and cook it in the oil over a low heat for fifteen minutes, stirring now and then, until soft and golden. Add the balsamic and cook for two more minutes until it turns sticky.
2. Pat the steak dry, season it heavily and lay it in a very hot dry pan. Two minutes a side gives medium-rare on a steak 2 cm thick. Rest it on a board for five minutes.
3. Toast the sourdough. Spread one slice with mustard, pile on the rocket, then the steak sliced thinly across the grain with its resting juices, then the onions, and close.

Contains gluten cereals, mustard and sulphites.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/rump-steak-sandwich-balsamic-onions

AI-generated images illustrating the recipe.

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