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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
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



1 tbs

balsamic vinegar

2 tsp


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
Utensilsarrow down iconarrow down icon
Chopping board
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

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

Cook the steak
Cook the steak

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

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

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

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

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