Life is short – why not eat dinner with one hand? We’re ditching the cutlery and tucking into this hot and smoky steak sanga. While enjoy 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.
/ Serving 2 people
/ Serving 2 people
ciabatta(ContainsGluten, SoyMay be present Egg)
chipotle chilli powder
Preheat the grill to hot. To prepare the ingredients, halve the red capsicum (seeds removed) and the ciabatta (crossways).
Place the red capsicum skin side up on a prepared oven tray under the preheated grill. Grill for 10-12 minutes or until the skin has charred. Transfer the capsicum halves to a bowl and cover with cling wrap. Set aside for 5 minutes. Remove the cling wrap and peel away the skin. Slice the capsicum into strips. Keep the grill on to cook the bread in step 4.
Meanwhile, rub the olive oil over the beef rump steak and season with salt and pepper. Place a medium frying pan over a medium-high heat. Cook the steak for 2-3 minutes on each side or until cooked to your liking. Cooking times will vary depending on the thickness of your steak. Transfer to a plate, cover with foil and rest for 5 minutes. Cut on a slight angle into 1 cm thick slices.
Slice each piece of ciabatta in half lengthways. Place the ciabatta under the grill, cut side up, until toasted (approximately 2 minutes) then flip and cook the other side for a further 1 minute or until toasted to your liking.
Combine the mayonnaise and chipotle chilli powder in a bowl. Warning: this seasoning is spicy.
To assemble, butter each side of the ciabatta. Layer with the rocket, red capsicum strips, steak slices and chipotle mayonnaise.