Whip up this recipe for a Grilled Steak Baguette – perfect for an informal weekend lunch
600 g mature rump steak
2 Tbsp. olive oil
1 Tbsp. Dijon Mustard
Salt and freshly cracked black pepper
1 sprig fresh Rosemary
2 Tbsps. olive oil
1 clove garlic, crushed
1 x 410 g can Rhodes sugar beans, drained and rinsed
1 tsp. ground cumin
2 Tbsps. chopped fresh parsley
1 long fresh baguette
Creamy chick pea hummus, for spreading
Rocket leaves, washed
Place the steak in a ceramic dish.
Brush the olive oil and Dijon mustard over the steak.
Pull the Rosemary leaves from the stalk and sprinkle over the steak.
Season with salt and freshly cracked black pepper.
Allow to marinade for ten minutes.
Grill the steak on both sides until done to your liking.
Allow to rest for 5 minutes.
Slice the steak thinly.
Heat the oil in a frying pan.
Remove from the heat and stir in the garlic.
Add the beans and the cumin and toss again over the heat to warm through.
Stir in the parsley and set aside.
Slice the baguette diagonally into slices, but do not slice right through the bottom of the loaf.
“Butter” the bread by spreading the hummus between the slices of bread.
Add the rocket and the steak slices.
Spoon over the beans.