Seared Steak & Caramelised Onion Subs
with Golden Fries & Basil Pesto
Love a good steak sambo? Meet our latest "don't go out when you can make it (better!) at home" recipe. Little touches like oven-baked ciabatta, caramelised onion and basil pesto are what take it from good to great.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
potatoes
1 unit
onion
1 unit
tomato
1 packet
Beef Rump
2 unit
ciabatta
(Contains Gluten, Soy; May be present Egg, Sesame, Tree Nuts, Peanut, Sulphites, Milk. )
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
salad leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread over an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to size so it cooks in time.
While the fries are baking, thinly slice the red onion. Thinly slice the tomato into rounds.
In a medium frying pan, heat the butter and a drizzle of olive oil over a medium heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
See Top Steak Tips (bottom) for extra info! Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Season both sides of the beef rump with salt and pepper. When the oil is hot, cook the beef rump for 2-3 minutes on each side (depending on thickness) or until cooked to your liking. Transfer to a plate to rest.
Top Steak Tips! Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.
While the steak is resting, place the ciabatta directly on the wire rack of the oven and bake until heated through, 5 minutes.
Thinly slice the steak. Slice the ciabatta in half. Spread the ciabatta with the basil pesto, then top with the steak, caramelised onion, tomato and rocket leaves. Serve with the fries.