21 Day Aged Steak & Caramelised Onion Baguette
with Cheddar and Roasted Garlic Mayo | Serves 2
Take lunch to the next level with this 21 day aged steak sourdough baguette. Filled with caramelised onion, Cheddar cheese and roasted garlic mayo, this will be a sandwich to remember.
The quantities provided above are averages only.
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
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
60 grams
Mature Cheddar Cheese
(Contains Milk)
64 grams
Mayonnaise
(Contains Egg, Mustard)
20 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) 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
b) Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
d) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
e) Remove the bread from the packaging and pop onto a baking tray along with the garlic parcel.
b) Bake on the top shelf until the bread is toasted and golden and the garlic has softened, 10-12 mins.
c) Once the onion has softened, ad the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
d) Once caramelised, remove the onion from the pan into a small bowl. Keep the pan for the next step.
a) Add a drizzle of oil to the large frying pan and return to high. 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.
b) 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. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.
c) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins, then cut into bite-sized pieces.
a) Once the steaks have cooked, transfer to a board,
cover with foil and allow to rest for a couple of mins,
then cut into bite-sized pieces.
b) While the steaks rest, grate the cheese.
c) Once baked, allow the bread to cool for 5 mins, then
slice it in half once lengthways and again widthways.
a) Once the garlic has cooked and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
b) In a small bowl, mix the garlic and mayo, then season with salt and pepper.
a) Spread the roasted garlic mayo over each lid and base of the baguette.
b) Top each base with the caramelised onion, followed by the steak.
c) Arrange the cheese on top of the steak cheese and, if you'd like to, place back into the oven until the cheese has melted, 2-3 mins.
d) Top the cheese with the rocket, then finish with the lids. Share between 2 serving plates.
Enjoy!
