A quick and tasty lunch. This mustard steak baguette is filled with and amazingly stick onion jam/sauce. Perfect for those days when you want maximum flavor/minimum time.
Mixed Lettuce Leaves
Handful of Cheese
3 Tablespoons Olive Oil
2 Onions, thinly sliced
1 Rump Steak
1 Tablespoon Worcestershire Sauce
2 Tablespoon Wholegrain Mustard
2 Tablespoon Water
Cut the bread into 4 equal lengths, then cut each piece horizontally in half. Spread butter on each side and add some lettuce and cheese.
Heat 2 tablespoons of the oil in a large saucepan on a medium heat. Add the onions and cook, stirring occasionally, for 10-15mins until softened and golden. Transfer to a plate and set aside.
Increase the heat to high and add the remaining oil to the pan, when hot, add the steak, season with salt and pepper. Cook til your liking. Transfer steak to same plate as onions.
Add the Worcestershire sauce,mustard and water to the pan and stir to deglaze by scraping any sediment from the base of the pan. Return the onions to the pan, season and mix well.
Thinly slice the steak and divide between the bread. Cover with the onions and Serve.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.