We’re ditching the cutlery and tucking into this rich steak sanga with sweet caramelised onion and beetroot. While you’re enjoying the freedom afforded by a one-handed supper, why not try: a) Whipping out a yo-yo trick? b) Waving to children and pets? c) High-fiving other people munching on this delight?
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
bake-at-home ciabatta(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)
beetroot & walnut relish(ContainsTree NutsMay be present Egg)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion, halve the ciabatta horizontally, slice the roma tomato, and wash the rocket.
Heat a medium frying pan over a medium-high heat. Rub half of the olive oil all over the rump steak and season with salt and pepper. Add the steaks to the hot pan and cook for 2 minutes on each side for medium rare, or until cooked to your liking. Transfer to a plate and cover with foil to rest for 5 minutes. Then cut into 5 mm thick slices. Tip: Don’t be tempted to skip resting the steak. This is an integral part of the cooking process and will ensure your steak is tender.
Meanwhile, heat the remaining olive oil and the butter in the same frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes, or until soft. Add the balsamic vinegar and cook for a further 3 minutes, or until sticky.
While the onions are caramelising place the bake-at-home ciabatta cut side up in the oven for 5 minutes.
To serve, spread the bottom half of each ciabatta with the Beetroot, Pomegranate & Walnut dip. Top with the roma tomato, rocket, steak, caramelised onion and the top of the ciabatta.