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

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

Serves

4

Prep Time

15

Cook Time

5

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

Method

  • 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.

Tips

  • 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.
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