There's something so satisfying about a steak sambo. The perfectly chewy ciabatta stands up well to the tender steak and the meaty mushroom-laced caramelised onions. Serve with golden and crispy Parmesan fries and you have yourself a solid pub meal, at home!
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.
2
potato
½
brown onion
1 packet
sliced mushrooms
1 sachet
black peppercorns
1 packet
mayonnaise
(Contains Egg;)
1 packet
beef rump
1 sachet
garlic & herb seasoning
2
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
salad leaves
1 packet
Italian truffle mayonnaise
(Contains Egg;)
1 packet
Parmesan cheese
(Contains Milk;)
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
½ tbs
water
1 drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shaved Parmesan cheese and bake until golden and crispy, 5 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice brown onion (see ingredients). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add onion and sliced mushrooms and cook, stirring regularly until softened, 6-8 minutes. Reduce heat to medium. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• While the onion and mushroom are cooking, crush black peppercorns in a mortar and pestle, or in their sachet using a rolling pin. • In a small bowl, combine mayonnaise and peppercorns. Set aside. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine beef, garlic and herb seasoning and a drizzle of olive oil. Season.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Wipe out and return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Transfer to a plate to rest.
• When the fries have 5 minutes remaining, place the ciabatta directly on the wire racks in the oven and cook until heated through, 5 minutes. • Meanwhile, in a medium bowl, combine salad leaves, a drizzle of olive oil and a drizzle of vinegar. Season.
• Slice beef steak. Slice ciabatta in half. • Spread the ciabatta with the peppercorn mayo, then top with the beef steak, caramelised onion and mushrooms and dressed salad leaves. • Serve with the Parmesan fries and truffle mayonnaise. Enjoy!