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.

Beef Lunch High Protein Steak Sandwich

Estimated Nutrition

Calories

1425.6

kcal / serving

1425.6 kcal total

Carbs

94.1g

per serving

94.1 g total

Fat

84.2g

per serving

84.2 g total

Protein

72.8g

per serving

72.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Brown Sugar

CondimentsSauces

tsp

Balsamic Vinegar

tbsp

Wholegrain Mustard

Dairy

Butter

One knob

200

Greek Yoghurt

Double Cream

GrainsCereals

0.5

loaf

Ciabatta

Cut through the middle and toasted

Meat

175

Rump Steak

Marinated

NutsSeeds

pinch

Sea Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

clove

Garlic

Crushed

0.5

clove

Garlic

Chopped

OilsFats

tsp

Olive Oil

For marinating

tbsp

Olive Oil

For the chutney

Other

tsp

Honey

Vegetables

0.5

piece

Onion

Chopped

0.5

piece

Red Pepper

Chopped

Method

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.