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Seared Steak & Caramelised Onion Ciabatta

Seared Steak & Caramelised Onion Ciabatta

with Rocket and Beet-Walnut Dip

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3.2 / 4 Ratingout of 5293 ratings
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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?

Tags:Low Calorie
Allergens:MilkGlutenSoyaTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

beef rump

2 unit

bake-at-home ciabatta

(ContainsGluten, SoyaMay be presentEgg, Milk, Sesame, Tree Nuts, Lupin)

1 tub

beetroot & walnut relish

(ContainsTree NutsMay be presentEgg)

1 unit

roma tomato

1 bag

rocket leaves

1 unit

red onion

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)

1 tbs

balsamic vinegar

2 tsp

water

1.5 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2640 kJ
Fat17.7 g
of which saturates6.5 g
Carbohydrate69.2 g
of which sugars14.6 g
Protein44.7 g
Sodium775 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Aluminum Foil
Pan
Plate
Spoon
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Preheat the oven to 200ºC/180ºC fan-forced. Finely slice the red onion. Slice the Roma tomato.

Cook the steak
Cook the steak
2

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.

Make the caramelised onion
Make the caramelised onion
3

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.

Heat the ciabatta
Heat the ciabatta
4

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.

Assemble the ciabattas
Assemble the ciabattas
5

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.

Serve up
Serve up
6

Slice the seared steak and caramelised onion ciabatta in half and divide between plates. Serve the rocket salad on the side.