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Beef rump po’boy

Beef rump po’boy
Prep time15 min
Cook time5 min
Total time20 min
Servings4
01

Ingredients

  • 600 g beef rump steak, trimmed
  • 1 tbsp olive oil
  • 2 Lebanese cucumbers
  • 1 tbsp white vinegar
  • 4 soft, long (15cm) brown bread rolls
  • 1 wholegrain mustard
  • 1 avocado, sliced
  • 2 roma tomatoes, sliced
  • 2 cups shredded iceberg lettuce
  • 1 chilli sauce, to serve
02

Step-by-step method

  1. 01
    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.
  2. 02
    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.
  3. 03
    Open the bread rolls and spread with mustard and avocado. Fill the rolls with salad and top with sliced beef and chilli sauce.
03

Chef's 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.