Ingredients:
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Ciabatta Loaf, Cut in Half
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2 x 150g Beef Rump Steaks
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2 tbs Seeded Mustard
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1/2 cup of Mixed Salad Greens
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3 Slices of Tasty Cheese
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1 Small Red Capsicum, Sliced
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1 Medium Tomato, Sliced
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1 Brown Onion, Sliced
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2 Garlic Cloves, Sliced
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1/2 tsp Sugar
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Salt & Pepper to Taste
Method:
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Step 1:
First start off by making your capsicum relish, this will last in your fridge in an airtight container for up to a week. Place a saucepan with half the oil over a medium high heat. Tumble in the capsicum, onion, garlic and tomato and stir. Season relish with a good pinch of salt, pepper and sugar. Cook vegetables for 5 minutes or until the onions are soft and the tomatoes have started to break down a little. Turn the heat down to a simmer and cook for a further 5 minutes (if your relish starts to dry out add a tablespoon or 2 of water), then remove from the heat and set aside until needed.
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Step 2:
Allow your steak to come up to room temperature (about 5-10 minutes). While your steak is coming to room temperature heat a frying pan over a medium high heat with the remaining oil. Season with a healthy pinch of salt and pepper and carefully place in the frying pan. Cook steak for 2 minutes per side for medium or until cooked to your liking.
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Step 3:
Turn the heat down to medium. Slice the bread length ways and place cut side down onto the frying pan, (DON'T clean the pan for the juices from the steak as you want this flavour in the bread), and toast to a golden.
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Step 4:
Time to assemble the sandwich: First spread the seeded mustard along the bottom piece of bread, top with mixed salad greens. Place the steak on the salad, then the tasty cheese and lastly the capsicum relish. All that's left to do is ENJOY!
First start off by making your capsicum relish, this will last in your fridge in an airtight container for up to a week. Place a saucepan with half the oil over a medium high heat. Tumble in the capsicum, onion, garlic and tomato and stir. Season relish with a good pinch of salt, pepper and sugar. Cook vegetables for 5 minutes or until the onions are soft and the tomatoes have started to break down a little. Turn the heat down to a simmer and cook for a further 5 minutes (if your relish starts to dry out add a tablespoon or 2 of water), then remove from the heat and set aside until needed.
Allow your steak to come up to room temperature (about 5-10 minutes). While your steak is coming to room temperature heat a frying pan over a medium high heat with the remaining oil. Season with a healthy pinch of salt and pepper and carefully place in the frying pan. Cook steak for 2 minutes per side for medium or until cooked to your liking.
Turn the heat down to medium. Slice the bread length ways and place cut side down onto the frying pan, (DON'T clean the pan for the juices from the steak as you want this flavour in the bread), and toast to a golden.
Time to assemble the sandwich: First spread the seeded mustard along the bottom piece of bread, top with mixed salad greens. Place the steak on the salad, then the tasty cheese and lastly the capsicum relish. All that's left to do is ENJOY!
