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
Classic Beef Steak Sandwich
with potato wedges & garlic That Mayo
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Classic Beef Steak Sandwich?
The preparation time for Classic Beef Steak Sandwich with potato wedges & garlic That Mayo is between 20 and 25 minutes.
What is the total time required to make Classic Beef Steak Sandwich with potato wedges & garlic That Mayo?
The total time required to make Classic Beef Steak Sandwich with potato wedges & garlic That Mayo is between 30 and 35 minutes.
How many servings does Classic Beef Steak Sandwich provide?
4 servings
What are the main ingredients in Classic Beef Steak Sandwich?
Beef, Free-Range Beef Rump, Green Leaves, NOMU Provençal Rub, Onion, Onions, Portuguese Roll, Portuguese Rolls, Potato, That Mayo (Garlic), Tomato, Tomatoes, Wholegrain Mustard
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?
Beef, Free-Range Beef Rump, Green Leaves, NOMU Provençal Rub, Onion, Onions, Portuguese Roll, Portuguese Rolls, Potato, That Mayo (Garlic), Tomato, Tomatoes, Wholegrain Mustard
How many calories does Classic Beef Steak Sandwich have?
762 calories
How much fat content does Classic Beef Steak Sandwich have?
grams
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