Rump Steak Sandwiches
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8 slices thick white bread
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butter, softened, for spreading
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2 handfuls mixed salad leaves
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3 tbsp olive oil
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2 onions, thinly sliced
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675 g/ 1 lb 8 oz rump steak,
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2.5 cm/ 1 inch thick
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1 tbsp Worcestershire sauce
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2 tbsp wholegrain mustard
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2 tbsp water
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salt and pepper
1. Spread each slice of bread with some butter and add a few salad leaves to the four bottom slices.
2. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the onions and cook, stirring occasionally, for 10—15 minutes, or until softened and golden brown. Using a slotted spoon, transfer to a plate and set aside.
3. Increase the heat to high and add the remaining oil to the pan. Add the steak, season to taste with pepper and seal on both sides. Reduce the heat to medium and cook for 21/2—3 minutes on each side for rare, or until cooked to your liking. Transfer the steak to the plate with the onions.