Seared Steak & Caramelised Onion Ciabatta
with Rocket and Beet-Walnut Dip
Life is short – why not eat dinner with one hand? We’re ditching the cutlery and tucking into this steak ciabatta care free. While 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.
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
Beetroot & Walnut Relish
(Contains Tree Nuts; May be present: Egg. )
Not included in your delivery
Preheat the oven to 200ºC/180ºC fan-forced. Finely slice the red onion. Slice the Roma tomato.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the beef rump steak on both sides with a pinch of salt and pepper and cook for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. TIP: This will give you a medium steak so cook a little less for rare or a little longer for well done. Set aside on a plate to rest for 5 minutes and cover with foil. Slice into 0.5 cm thick slices.
While the steak is resting, return the pan to a medium-high heat and add the butter and a drizzle of olive oil. TIP: The oil prevents the butter from burning. Add the red onion and cook, stirring, for 4-5 minutes, or until soft. Add the vinegar, brown sugar and water (check ingredients list for the amount) and cook for a further 3 minutes, or until sticky. TIP: Stand back! Vinegar emits a strong vapour when heated.
While the onions are caramelising, place the bake-at-home ciabatta directly onto the wire racks in the oven and cook for 4 minutes, or until heated through. TIP: Placing the bread directly onto the wire racks allows the bottom to crisp up.
Slice the ciabatta in half and spread the Beetroot, Pomegranate & Walnut dip along the base using the back of a spoon. Top with a handful of rocket leaves, tomato slices, sliced steak and caramelised onions.
In a medium bowl, combine the olive oil (2 tsp for 2 people / 1 tbs for 4 people), vinegar (1 tsp for 2 people / 2 tsp for 4 people) and a pinch of salt and pepper. Add the remaining rocket leaves and toss to combine.
Slice the seared steak and caramelised onion ciabatta in half and divide between plates. Serve the rocket salad on the side.