Ingredients
400g Green Meadows Angus Beef Rump
2 red onions
½ cup red wine vinegar
4 Tbsp white sugar
1 tbsp mustard seeds
Cos lettuce eaves
100 gm sheep’s feta, crumbled
2 baguette style loaves, cut in half and lightly toasted
Sea salt and cracked pepper
2 tbsp vegetable oil
2 tbsp mayonnaise
1 tbsp dijon mustard
2 large gherkins, sliced lengthways
Method:
Firstly, remove your beef from the fridge a few hours prior and bring up to room temperature.
To prepare the jam, slice the onions and place in a heavy-based saucepan with the red wine vinegar, mustard seeds and sugar.
Over a medium heat, reduce this mix until thickened, about 20-30mins.
While the onion jam is cooking, you can BBQ your Beef.
Heat your BBQ until its smoking hot. Season your beef with salt and pepper and lightly oil.
Place onto hot BBQ and cook for 4 minutes each side and rest for 5 minutes.
Combine the mayonnaise and Dijon mustard together, then spread the onion jam on the baguettes, arrange your sliced rump beef, sprinkled feta, cos leaves and mayonnaise on top of this.
Cut each baguette in half and serve.
Result? full bellies and happy, satisfied guests
