Steak Baguette

Serves: 4 
Prep Time: 10 minutes
Cook Time: 12 minutes

  • 600 g of Rump Steak
  • 2 Tbsp. (30 ml) of Olive Oil
  • 2 Red Onions, sliced
  • 2 Tbsp. (30 ml) of Balsamic Vinegar
  • 4 Tbsp. (60 ml) of Hellmann’s Light Mayonnaise
  • 1 Tbsp. (15 ml) of English Mustard
  • 1 French Baguette
  • 1 Small Bag of Rocket

  1. Place the steaks in a shallow dish and brush with half of the olive oil. 
  2. Season with pepper.
  3. In a frying pan, fry the onions with the rest of the olive oil for five to eight minutes or until caramelised, add the balsamic vinegar and cook for another minute.
  4. In a small bowl, mix together Hellmann’s Light Mayonnaise and English mustard.
  5. Preheat a griddle pan or a BBQ. 
  6. Grill the steaks for one to two minutes on each side, or until cooked to your liking.
  7. Cut each steak into strips and divide between the baguettes. 
  8. Top with the dressing, red onions and rocket. 
  9. Sprinkle with a little more black pepper and serve.

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