Enjoy this delicious steak sandwich with Dijon and That Mayo garlic mayo, fried onions, fresh tomato, and green leaves. Served with NOMU coffee rub-coated roasted potato wedges. How could you resist?
Classic Steak Sandwich
Classic Steak Sandwich
with potato wedges, Dijon mayo & fried onions
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Beef
- Dijon Mustard
- Free-Range Beef Sirloin
- Green Leaves
- NOMU Coffee Rub
- Onion
- Potato
- Schoon Ciabattini
- That Mayo (Garlic)
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Sugar/Sweetener/Honey
ON THE WEDGE OF GLORY
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CARAMELIZED ONIONS
Peel and finely slice a ¼ of the onion. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and a sweetener of choice (to taste) and fry for 3-5 minutes until soft and starting to caramelize, shifting occasionally. While the onions are frying, rinse the green leaves and slice the tomato into thin rounds.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steak dry with a paper towel. When the pan is hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BUTTERY BUNS
Butter the cut sides of the halved bun or drizzle with oil. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the halved bun, cut-side down, and fry for 1-2 minutes until warmed through and browned. In a bowl, combine the mustard and the mayo.
STEAK DINNER
Time to assemble! Smear the bottom bun half with some of the Dijon mayo. Top with the tomato rounds, the caramelised onions, the steak slices, and the rinsed green leaves. Close up the bun with the other half and serve any remaining fillings on the side. Side with the roasted potato wedges and the remaining Dijon mayo for dunking. Well done, Chef!
Potato - 200g
NOMU Coffee Rub - 5ml
Onion - 1
Green Leaves - 20g
Tomato - 1
Free-range Beef Sirloin - 160g
Schoon Ciabattini - 1
Dijon Mustard - 5ml
That Mayo (Garlic) - 45ml
ON THE WEDGE OF GLORY
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CARAMELIZED ONIONS
Peel and finely slice ½ the onion. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and a sweetener of choice (to taste) and fry for 3-5 minutes until soft and starting to caramelize, shifting occasionally. While the onions are frying, rinse the green leaves and slice the tomato into thin rounds.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BUTTERY BUNS
Butter the cut sides of the halved buns or drizzle with oil. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the halved buns, cut-side down, and fry for 1-2 minutes until warmed through and browned. In a bowl, combine the mustard and the mayo.
STEAK DINNER
Time to assemble! Smear the bottom bun half with some of the Dijon mayo. Top with the tomato rounds, the caramelised onions, the steak slices, and the rinsed green leaves. Close up the bun with the other half and serve any remaining fillings on the side. Side with the roasted potato wedges and the remaining Dijon mayo for dunking. Well done, Chef!
Potato - 400g
NOMU Coffee Rub - 10ml
Onion - 1
Green Leaves - 40g
Tomato - 1
Free-range Beef Sirloin - 320g
Schoon Ciabattini - 2
Dijon Mustard - 10ml
That Mayo (Garlic) - 85ml
ON THE WEDGE OF GLORY
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CARAMELIZED ONIONS
Peel and finely slice ¾ of the onion. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and a sweetener of choice (to taste) and fry for 5-6 minutes until soft and starting to caramelize, shifting occasionally. While the onions are frying, rinse the green leaves and slice the tomato into thin rounds.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BUTTERY BUNS
Butter the cut sides of the halved buns or drizzle with oil. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the halved buns, cut-side down, and fry for 1-2 minutes until warmed through and browned. In a bowl, combine the mustard and the mayo.
STEAK DINNER
Time to assemble! Smear the bottom bun half with some of the Dijon mayo. Top with the tomato rounds, the caramelised onions, the steak slices, and the rinsed green leaves. Close up the bun with the other half and serve any remaining fillings on the side. Side with the roasted potato wedges and the remaining Dijon mayo for dunking. Well done, Chef!
Potato - 600g
NOMU Coffee Rub - 15ml
Onion - 1
Green Leaves - 60g
Tomatoes - 2
Free-range Beef Sirloin - 480g
Schoon Ciabattini - 3
Dijon Mustard - 15ml
That Mayo (Garlic) - 125ml
ON THE WEDGE OF GLORY
Preheat the oven to 220°C. Place the potato wedges on a roasting tray, coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
CARAMELIZED ONIONS
Peel and finely slice the onion. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the sliced onion and a sweetener of choice (to taste) and fry for 5-6 minutes until soft and starting to caramelize, shifting occasionally. While the onions are frying, rinse the green leaves and slice the tomato into thin rounds.
SIZZLING SIRLOIN
Return the pan to a medium-high heat with a drizzle of oil. Pat the steaks dry with a paper towel. When the pan is hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 2-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter or a drizzle of oil. Remove from the pan on completion and allow to rest for 5 minutes before slicing. Lightly season the slices.
BUTTERY BUNS
Butter the cut sides of the halved buns or drizzle with oil. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the halved buns, cut-side down, and fry for 1-2 minutes until warmed through and browned. In a bowl, combine the mustard and the mayo.
STEAK DINNER
Time to assemble! Smear the bottom bun half with some of the Dijon mayo. Top with the tomato rounds, the caramelised onions, the steak slices, and the rinsed green leaves. Close up the bun with the other half and serve any remaining fillings on the side. Side with the roasted potato wedges and the remaining Dijon mayo for dunking. Well done, Chef!
Potato - 800g
NOMU Coffee Rub - 20ml
Onion - 1
Green Leaves - 80g
Tomatoes - 2
Free-range Beef Sirloin - 640g
Schoon Ciabattini - 4
Dijon Mustard - 20ml
That Mayo (Garlic) - 170ml
Woolies Products in this dish
