French Dip Inspired Steak Sandwich
with Cheddar, Caramelised Onions, Chips and Tomato & Rocket Salad
Inspired by some of the world's most popular street food, this tasty French Dip Inspired Steak Sandwich is perfect for a casual sharing-style dinner.
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
80 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, pop the baguette onto a baking tray. Bake on the middle shelf, 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 for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.
While the onion cooks, grate the Cheddar. Halve the baby plum tomatoes.
When the onions are cooked, transfer to a small bowl. Stir in the fig jam and cover with a lid to keep warm.
Next, pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 8-9 mins. Once thickened, remove from the heat, cover and set aside.
Wipe out the (now empty) frying pan, 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.
While the steaks cook, slice the baguette in half lengthways.
Spread the caramelised onions over the base and sprinkle the Cheddar over the lid. Return the baguette to the middle shelf of the oven until the cheese has melted, 3-5 mins.
Meanwhile, when the steaks are rested, slice widthways into 1cm slices.
Once the cheese has melted, remove the baguette from the oven. Top with the sliced steak and spoon over 2 tbsp of the red wine jus, then sandwich shut and slice in half widthways.
Just before everything's ready, in a large bowl, toss the rocket and tomatoes with the balsamic glaze.
Share your steak sandwiches between your plates.
Reheat the remaining red wine jus if needed, then transfer to small bowls and serve alongside for dipping.
Serve the chips and salad on the side.
Enjoy!
