Rump Steak Sandwich

What do I need?

• 500 g beef rump steak
• 1 red onion, cut in half and sliced
• 2 tbsp olive oil
• 1/2 cup beetroot relish
• 4 ciabatta rolls, sliced through the middle
• 1/2 cup coriander, roughly chopped
• 2 tomatoes, sliced
• 4 slices of tasty cheese
• Salt and pepper, to taste

How do I make it?

1. Preheat a barbecue flat-plate or cast iron pan to hot.
2. Brush steaks with half of the olive oil, season with salt and pepper, and cook for 2–3 minutes per side or until cooked to your liking.
3. Remove steaks from heat and cover loosely with foil for 5 minutes.
4. While the steaks are resting, decrease the heat to medium and cook the onion with the remaining olive oil on one side of the barbecue flat-plate, stirring, for 5–6 minutes or until softened and lightly golden.
5. Add coriander to the onions at the end of the cooking time.
6. Toast ciabatta rolls on the other side of the barbecue until lightly toasted.
7. Trim cooked steaks of any excess fat and slice steaks thinly against the grain.
8. Spread beetroot relish across the bottom halves of the ciabatta rolls.
9. Top with tomato slices, cheese slices, sliced steak, cooked onions, and the top halves of the ciabatta rolls.
10. Serve immediately.