Aussie Rump Steak Sangas

Juicy rump, sweet beetroot and golden wedges: a proper pub feed, made at home.

Sometimes nothing beats a big, messy steak sanga. Tender rump, sticky caramelised onion, melty cheese and a slice of beetroot (it's not a real Aussie sanga without it), all stacked on a toasted roll with crispy sweet potato wedges on the side. It's easy enough for a weeknight and good enough for a Saturday arvo on the deck.

Serves: 4
Prep Time: 15 mins
Cook Time: 35 mins

Ingredients

• 600g Kilcoy rump steak, sliced about 1.5cm thick
• 3 tbsp olive oil, divided
• 2 garlic cloves, crushed
• 1 tsp fresh thyme leaves
• 600g sweet potatoes, cut into wedges
• 2 large brown onions, thinly sliced
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 4 crusty bread rolls (about 80g each), halved
• 4 slices tasty cheese
• 2 tbsp aioli
• 225g can sliced beetroot, drained and patted dry
• 2 tomatoes, sliced
• 4 large cos lettuce leaves
• 60g baby rocket, to serve
• Sea salt and cracked black pepper

Method

1. Preheat the oven to 220°C (200°C fan-forced). Toss the wedges with 1 tbsp oil, salt and pepper. Roast on a lined tray for 30–35 minutes, turning halfway, until golden and crisp.
2. Meanwhile, toss the steak with 1 tbsp oil, the garlic, thyme and pepper. Leave it at room temperature while the onions cook.
3. Heat the remaining oil in a large frying pan over medium-low heat. Cook the onions with a pinch of salt, stirring often, for 15 minutes until soft and golden. Add the sugar and balsamic and cook for 2–3 minutes more until sticky.
4. Heat a barbecue or chargrill pan to high. Season the steaks with salt and cook for 2–3 minutes each side for medium-rare, or until done to your liking. Rest them for 5 minutes, then slice thinly across the grain.
5. Toast the cut sides of the rolls on the grill for 1 minute. Lay the cheese on the bases so it starts to melt.
6. Spread aioli on the tops. Layer lettuce, tomato, steak, beetroot and caramelised onion, then close the rolls. Serve with the wedges and rocket.

Nutritional Information
Per Serving | Serves 4

• Calories: 870 kcal
• Protein: 52g
• Carbohydrates: 90g
• Fats: 33g
• Fibre: 10g

Nutrition values are estimates and will vary depending on the brands and ingredients used.

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