Beef Rump & Onion Sizzle
with Avocado Salad & BBQ Aioli
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
- Gluten
- Cashew
- Wheat
- Eggs
- Soy
- Fish
- Milk
Fire up the grill for a gourmet beef rump sizzle that leaves the hardware store version completely in the dust. Tuck juicy, flame-kissed beef rump and sweet blistered onions into soft sub rolls, all topped off with a smokey drizzle of creamy BBQ aioli. A side of fresh, avocado salad brings a bright pop of contrast to this ultimate hands-on feast.
Ingredients
1
Avocado
1
Brown Onion
1
Garlic
300 g
Beef Rump
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs May be present: Sesame, Almond, Hazelnut, Lupin)
1 packet
Mixed Salad Leaves
1
Tomato
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
1 packet
Garlic Aioli
(Contains: Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat BBQ to high heat. Thinly slice tomato and brown onion. Slice avocado in half, scoop out flesh and thinly slice. Finely chop garlic. • In a small bowl, combine BBQ sauce and garlic aioli. • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted and fragrant. • Slice hot dog buns in half lengthways, 3/4 of way through. Brush the inside of buns with garlic butter. Season with salt and pepper.
• When BBQ is hot, grill onion on flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a bowl and cover to keep warm. No BBQ? Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• While onion is cooking, season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Add hot dog buns to BBQ grill plate, and cook, turning, until lightly golden, 2-3 minutes. No BBQ? Preheat oven to 240°C/220°C. Bake hotdog buns directly on a wire oven rack until heated through, 3 minutes.
• In a second medium bowl, combine avocado, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season.
• Slice beef. • Fill buns with some avocado salad, beef and onion. Drizzle over BBQ mayo. • Serve with remaining salad. Enjoy!
