Beef Steak & Piquanté Pepper Sandwich

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

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)
Photo of Beef Steak & Piquanté Pepper Sandwich
  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

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