French Dip Cheesy Steak Sandwich
with Chips and Tomato and Rocket Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
450 grams
Potatoes
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
1 unit(s)
Red Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
125 grams
Baby Plum Tomatoes
40 grams
Fig Jam
22 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar for the Onions
200 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the bread from the packaging and pop onto a baking tray. Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool.
While everything bakes, halve, peel and thinly slice the red onion.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion cooks, grate the cheese. Halve the tomatoes.
When the onions are cooked, transfer to a bowl, stir in the fig jam and cover with a lid to keep warm.
Meanwhile, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins.
Once thickened, remove from the heat, cover and set aside.
Give the (now empty) pan a quick wipe, then return to a high heat with a drizzle of oil. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once the steaks are cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
When the steaks are rested, slice widthways into 1cm slices.
While the steaks cook, slice the baguette in half lengthways. Spread the figgy caramelised onion onto the base of the baguette and sprinkle the cheese over the lid. Return the baguette to the middle shelf of the oven until the cheese has melted, 3-5 mins.
Once melted, remove the baguette from the oven, layer on the sliced steak and spoon over 2 tbsp of the jus, then sandwich the baguette lid shut and slice in half widthways.
Just before everything's ready, in a large bowl, toss the rocket and tomatoes together with the balsamic glaze.
Share the sandwiches between your plates.
Transfer the remaining jus (reheat if needed) to a small bowl and serve alongside for dipping.
Serve the chips and salad alongside.
Enjoy!
