What are the main ingredients in Classic Beef Steak Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Classic Beef Steak Sandwich?

Calories: 762, Carbs: 69 grams, Fat: grams, Protein: 44.6 grams, Sugar: 10.1 grams, Salt: 601 grams

How do I prepare Classic Beef Steak Sandwich?

TIME TO TAKE A BITE: Smear the toasty rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the tomato rounds, the steak slices, and the caramelised onion. Side with the crispy wedges and the remaining mayo for dunking. Cheers, Chef! CRISPY WEDGES: Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SWEET & SILKY: Peel and slice the onion. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft, browned and caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan and cover. SEAR THE STEAK: Slice the tomato into rounds. Rinse the green leaves. While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. ON A ROLL: Halve the Portuguese rolls and spread butter over the cut-sides or brush with oil. Return a pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast until crisp, 1-2 minutes. Slightly loosen the mayo with a splash of warm water.

What should be prepared from my kitchen to make Classic Beef Steak Sandwich?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Classic Beef Steak Sandwich

There is something so satisfying about a great sandwich – especially if it delights you with a classic combination. And what goes better with beef than mustard & caramelised onions? A slice of tangy tomato, a toasted Portuguese roll, plus greens and your easy-peasy meal is ready. Sided with crispy wedges, it’s time to dine!

Classic Beef Steak Sandwich

with potato wedges & garlic That Mayo

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Free-Range Beef Rump
Green Leaves
NOMU Provençal Rub
Onion
Onions
Portuguese Roll
Portuguese Rolls
Potato
That Mayo (Garlic)
Tomato
Tomatoes
Wholegrain Mustard

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

CRISPY WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET & SILKY
Peel and slice ½ the onion. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft, browned and caramelised, 7-8 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan and cover.
SEAR THE STEAK
Slice ½ the tomato into rounds. Rinse the green leaves. While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ON A ROLL
Halve the Portuguese roll and spread butter over the cut-side or brush with oil. Return a pan, wiped down, to a medium heat. When hot, add the halved bun, cut-side down, and toast until crisp, 1-2 minutes. Slightly loosen the mayo with a splash of warm water.
TIME TO TAKE A BITE
Smear the toasty roll with the mustard and ½ the mayo. Load up with the rinsed green leaves, the tomato rounds, the steak slices, and the caramelised onion. Side with the crispy wedges and the remaining mayo for dunking. Cheers, Chef!

Potato - 200g
Onion - 1
Tomato - 1
Green Leaves - 20g
Free-range Beef Rump - 160g
NOMU Provençal Rub - 5ml
Portuguese Roll - 1
That Mayo (Garlic) - 30ml
Wholegrain Mustard - 10ml

Download the Recipe

Serves 2

CRISPY WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SWEET & SILKY
Peel and slice the onion. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft, browned and caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan and cover.
SEAR THE STEAK
Slice the tomato into rounds. Rinse the green leaves. While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ON A ROLL
Halve the Portuguese rolls and spread butter over the cut-sides or brush with oil. Return a pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast until crisp, 1-2 minutes. Slightly loosen the mayo with a splash of warm water.
TIME TO TAKE A BITE
Smear the toasty rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the tomato rounds, the steak slices, and the caramelised onion. Side with the crispy wedges and the remaining mayo for dunking. Cheers, Chef!

Potato - 400g
Onion - 1
Tomato - 1
Green Leaves - 40g
Free-range Beef Rump - 320g
NOMU Provençal Rub - 10ml
Portuguese Rolls - 2
That Mayo (Garlic) - 60ml
Wholegrain Mustard - 20ml

Download the Recipe

Serves 3

CRISPY WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET & SILKY
Peel and slice 1½ of the onion. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft, browned and caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan and cover.
SEAR THE STEAK
Slice 1½ of the tomatoes into rounds. Rinse the green leaves. While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ON A ROLL
Halve the Portuguese rolls and spread butter over the cut-sides or brush with oil. Return a pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast until crisp, 1-2 minutes. Slightly loosen the mayo with a splash of warm water.
TIME TO TAKE A BITE
Smear the toasty rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the tomato rounds, the steak slices, and the caramelised onion. Side with the crispy wedges and the remaining mayo for dunking. Cheers, Chef!

Potato - 600g
Onions - 2
Tomatoes - 2
Green Leaves - 60g
Free-range Beef Rump - 480g
NOMU Provençal Rub - 15ml
Portuguese Rolls - 3
That Mayo (Garlic) - 90ml
Wholegrain Mustard - 30ml

Download the Recipe

Serves 4

CRISPY WEDGES
Preheat the oven to 220°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SWEET & SILKY
Peel and slice the onion. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until soft, browned and caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan and cover.
SEAR THE STEAK
Slice the tomatoes into rounds. Rinse the green leaves. While the onion is caramelising, place another pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ON A ROLL
Halve the Portuguese rolls and spread butter over the cut-sides or brush with oil. Return a pan, wiped down, to a medium heat. When hot, add the halved buns, cut-side down, and toast until crisp, 1-2 minutes. Slightly loosen the mayo with a splash of warm water.
TIME TO TAKE A BITE
Smear the toasty rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the tomato rounds, the steak slices, and the caramelised onion. Side with the crispy wedges and the remaining mayo for dunking. Cheers, Chef!