Steak and Onion Sandwiches

Serves2 Prepare5 Mins Cooks10 mins


  • 227g pack rump steak
  • 2 tsp olive oil
  • 1 Little Gem Lettuce, trimmed then quartered lengthways
  • 1tbsp lighter than light mayonnaise
  • 1tsp Dijon mustard (optional)
  • 1 White baton / tiger baton, halved widthways
  • 1 medium salad tomato, sliced into rounds
  • ½ small ripe avocado, sliced (optional)
  • 2 tsp capucine capers, drained


  1. Heat a griddle or frying pan over a high heat. Rub or brush the steak on both sides with 1 tsp of olive oil: season. Place in the hot pan and cook for 2 ½-3 minutes each side for medium-rare. Transfer to a board, cover loosely with foil; leave to rest.
  2. Toss the lettuce wedges with the remaining oil; season well. Return the pan to the heat; when hot, add the lettuce and sear for 30 seconds each side to lightly char. Transfer to a plate.
  3. In a small bowl, mix the mayonnaise with the mustard (if using). Split the baguette halves and spread the base of each with he mustard-mayo. Add the tomatoes, avocado, and lettuce. Thinly slice the steak ab arrange on top. Scatter over the capers and sandwich together!

Share this page

Get offers, competitions and news tailored just for you!