This is a recipe you can always bet on for flavour, different textures, and deliciousness. A fluffy roll is layered with a slight bite from the mustard, creamy mayo, juicy steak, and fresh greens. Sided with crispy potato chunks & mayo for dunking.
Beef Steak & Piquanté Pepper Sandwich
Beef Steak & Piquanté Pepper Sandwich
with crispy potato chunks & mayo
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Free-Range Beef Sirloin
- Green Leaves
- Mayo
- NOMU Provençal Rub
- Piquanté Peppers
- Portuguese Roll
- Portuguese Rolls
- Potato Chunks
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SPUD-TACULAR
Air fryer method: Coat the potato chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).
SIZZLING STEAK
When the potato has 10 minutes remaining, place a 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 (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
YOU’RE ON A ROLL!
Halve the Portuguese roll and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved bun, cut-side down, until golden, 1-2 minutes.
TAKE A BITE OF THAT
Smear the toasted roll with the mustard and ½ the mayo. Load up with the rinsed green leaves, the steak slices, and the diced piquanté peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!
Potato Chunks - 200g
Free-range Beef Sirloin - 160g
NOMU Provençal Rub - 5ml
Portuguese Roll - 1
Wholegrain Mustard - 10ml
Mayo - 50ml
Green Leaves - 20g
Piquanté Peppers - 20g
SPUD-TACULAR
Air fryer method: Coat the potato chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).
SIZZLING STEAK
When the potato has 10 minutes remaining, place a 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 (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
YOU’RE ON A ROLL!
Halve the Portuguese rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
TAKE A BITE OF THAT
Smear the toasted rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the steak slices, and the diced piquanté peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!
Potato Chunks - 400g
Free-range Beef Sirloin - 320g
NOMU Provençal Rub - 10ml
Portuguese Rolls - 2
Wholegrain Mustard - 20ml
Mayo - 100ml
Green Leaves - 40g
Piquanté Peppers - 40g
SPUD-TACULAR
Air fryer method: Coat the potato chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).
SIZZLING STEAK
When the potato has 10 minutes remaining, place a 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 (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
YOU’RE ON A ROLL!
Halve the Portuguese rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
TAKE A BITE OF THAT
Smear the toasted rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the steak slices, and the diced piquanté peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!
Potato Chunks - 600g
Free-range Beef Sirloin - 480g
NOMU Provençal Rub - 15ml
Portuguese Rolls - 3
Wholegrain Mustard - 30ml
Mayo - 150ml
Green Leaves - 60g
Piquanté Peppers - 60g
SPUD-TACULAR
Air fryer method: Coat the potato chunks in oil and season. Air fry at 200°C until golden and crispy, 15-20 minutes (shifting halfway).
SIZZLING STEAK
When the potato has 10 minutes remaining, place a 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 (optional) and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
YOU’RE ON A ROLL!
Halve the Portuguese rolls and spread butter (optional) or oil over the cut-side. Return the pan, wiped down, to medium heat. When hot, toast the halved buns, cut-side down, until golden, 1-2 minutes.
TAKE A BITE OF THAT
Smear the toasted rolls with the mustard and ½ the mayo. Load up with the rinsed green leaves, the steak slices, and the diced piquanté peppers. Side with the crispy chunks and the remaining mayo for dunking. Cheers, Chef!
Potato Chunks - 800g
Free-range Beef Sirloin - 640g
NOMU Provençal Rub - 20ml
Portuguese Rolls - 4
Wholegrain Mustard - 40ml
Mayo - 200ml
Green Leaves - 80g
Piquanté Peppers - 80g