Steak Sandwich with Roasted Pepper Chutney and Mustard Sauce

A seasoned rump steak sandwich served on toasted ciabatta with homemade red pepper chutney and a creamy mustard sauce.

Estimated Nutrition

	Per Serving	Total
Calories	1425.6 kcals	1425.6 kcals
Carbohydrates	94.1 grams	94.1 grams
Fat	84.2 grams	84.2 grams
Protein	72.8 grams	72.8 grams

Cook Time

30 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

2
tsp

Brown Sugar

CondimentsSauces

2
tsp

Balsamic Vinegar

3
tbsp

Wholegrain Mustard

Dairy

10
g

Butter

One knob

200
g

Greek Yoghurt

50
ml

Double Cream

GrainsCereals

0.5
loaf

Ciabatta

Cut through the middle and toasted

Meat

175
g

Rump Steak

Marinated

NutsSeeds

1
pinch

Sea Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

1
clove

Garlic

Crushed

0.5
clove

Garlic

Chopped

OilsFats

1
tsp

Olive Oil

For marinating

1
tbsp

Olive Oil

For the chutney

Other

1
tsp

Honey

Vegetables

0.5
piece

Onion

Chopped

0.5
piece

Red Pepper

Chopped

Steps

Season 175g rump steak with salt, pepper, garlic, and 5ml olive oil to marinate.
Heat 15ml olive oil in a saucepan over medium-high heat and soften onion, pepper, and garlic for five minutes.
Stir in brown sugar and cook for another ten minutes.
Add butter and balsamic vinegar, then cover and cook gently for ten minutes.
Mix mustard, yoghurt, cream, and honey in a bowl and season to taste.
Grill the steak on a smoking hot griddle pan for two minutes per side.
Spread toasted ciabatta with mustard sauce, add steak, and garnish with chutney.