Rump steak isn’t generally my favourite cut, but I do like it for
sandwiches such as this, where I slice it. This substantial sandwich is an easy causal meal that is great as it is or served with a salad of mixed leaves on the side.
Cheesy Steak, Mushroom & Onion Sandwiches
2 large onions, thinly sliced
8 large mushrooms, sliced
500g rump steak
4 bread rolls, split – toasted, if desired
mustard of your choice
1 cup grated hard cheese – I used a local hard cheese
1 Place onions and a good splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until onions soften and caramelise. Remove onions from pan and keep warm.
2 Add another splash of oil and a knob of butter and heat to melt butter. Add mushrooms, cover and cook, stirring, occasionally, for 10 minutes or until mushrooms give up their juices, remove lid and cook, stirring occasionally, for 5 minutes longer or until liquid evaporates. Remove mushrooms from pan and keep warm.
3 Season steak with salt. Increase heat, add another splash of oil and when oil is shimmering, add steak and cook, for 3-4 minutes each side or until cooked to your liking. Remove steak from pan,
cover and let stand for 5 minutes. Just prior to assembly, slice.
4 To assemble, spread top half of each roll (cut side) with
mustard. Top bottom half of each roll with mixed leaves, then onions, mushrooms, steak, cheese and finally top half of roll. Serve immediately.
So tell me, which is favourite steak cut – sirloin, rump, fillet or rib-eye?
Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rolls: The Love N Oven – Napier; Mixed leaves: The Chef’s Garden
@ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, mustard, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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