Char-grilled beef rump po' boy rolls with chilli sauce

Serves

Prep Time

Cook Time

Ingredients

600g Beef rump steak, trimmed

1 tbsp Olive oil

2 Lebanese cucumbers

1 tbsp White vinegar

4 Soft, long (15cm) brown bread rolls

Wholegrain mustard

1 Avocado, sliced

2 Roma tomatoes, sliced

2 cups Shredded iceberg lettuce

Chilli sauce, to serve

Brush beef with oil and season with salt and pepper. Preheat a frying pan over high heat and cook the steaks for 2 minutes each side. Rest for 5-10 minutes and slice thinly.
To pickle the cucumbers, cut them into long batons the length of each bread roll. Sprinkle with a little salt and the vinegar and leave to pickle for 10-15 minutes.
Open the bread rolls and spread with mustard and avocado. Fill the rolls with salad and top with sliced beef and chilli sauce.

Maintain the juiciness of your beef by covering and resting it for 5-10 minutes before slicing.
Try using flank, sirloin or flat iron steak instead of rump.
Mini po' boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.