Open Steak Sandwich with Red Onion Jam

    35 minutes

    Smokey beef rump steak served in an open sandwich topped with sweet red onion jam is Friday night sorted at our place! This steak sandwich is better than any takeaway sandwich you could buy...and cheaper!

    8 people made this

    Serves: 4 

    • 2 tablespoons olive oil, divided
    • 2 red onions, thinly sliced
    • 2 tablespoons brown sugar
    • 1 tablespoon red wine vinegar
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic salt
    • 1 (600g) beef rump steak
    • 2 baby fennels
    • 4 thick slices sourdough bread, toasted
    • 1/3 cup good quality mayonnaise
    • 25g rocket leaves
    • 2 tomatoes, sliced

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat half the oil in a medium saucepan over medium heat. Add onion, cook and stir for 5 minutes or until softened. Add sugar, vinegar and 2 tablespoons water; cook, covered, stirring occasionally, for 8 to 10 minutes or until onions are caramelised. Remove from the heat and cover to keep warm.
    2. Preheat a barbecue or chargrill over medium-high heat. Combine paprika, garlic salt and remaining oil; rub mixture all over the steak. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer steak onto a plate and cover with foil; rest steak for 5 mins before thinly slicing.
    3. Meanwhile, remove the fronds from fennel and reserve 2 tablespoons. Slice fennel as thinly as possible.
    4. Spread toasted bread with mayonnaise. Top with rocket, tomato, sliced fennel, sliced steak, red onion jam and reserved fennel fronds. Serve.

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