Love a good steak sambo? Meet our latest "don't go out when you can make it (better!) at home" recipe. Little touches like oven-baked ciabatta, caramelised onion and creamy pesto dressing are what take it from good to great.
bake-at-home ciabatta(ContainsGluten, SoyMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Spread the fries over an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the fries are baking, thinly slice the red onion. Thinly slice the tomato.
In a medium frying pan, heat the butter and a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Slice each beef rump in half to get 1 steak per person and season both sides with salt and pepper. When the oil is hot, add the beef to the pan and cook for 2-3 minutes each side (depending on thickness) or until cooked to your liking. TIP: This will give you a medium steak – cook for a little less time if you like it rare, or a little longer for well done. Transfer to a plate to rest.
Place the bake-at-home ciabatta on a second oven tray lined with baking paper and cook until heated through, 5 minutes.
Thinly slice the steak. Cut the ciabatta in half. Spread the ciabatta with the creamy pesto dressing, then top with the sliced steak, caramelised onion, tomato slices and rocket leaves. Serve with the fries.