Steak, Onion & Mushroom Ciabatta
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Steak, Onion & Mushroom Ciabatta

Steak, Onion & Mushroom Ciabatta

with Parmesan Fries & Truffle Mayo

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!

Allergens:
Egg
•Gluten
•Soy
•Wheat
•Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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;)

Not included in your delivery

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)

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Nutritional Values

Energy (kJ)3713 kJ
Fat35.6 g
of which saturates6.4 g
Carbohydrate86.2 g
of which sugars11.1 g
Protein52.3 g
Sodium1426 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!