The ultimate rump steak sandwich

American 20 Mins Prep · 30 Mins Cook

1. Remove the steaks from the refrigerator and leave at room temperature for at least 30 minutes before grilling.
2. Preheat the grill to a medium-high heat.
3. Crush the black peppercorns using a mortar and pestle or a spice grinder until coarsely ground. Season the steaks with salt on both sides, then press the crushed peppercorns onto the surface of the steaks. Drizzle the oil over both side of the steaks.
4. Place the steaks on the grill and cook for approx. 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the pan and rest for a few minutes before slicing into thin strips.
5. In a small bowl, combine the softened butter and whole-grain mustard. Using a whisk or hand beaters, whip the butter and mustard mixture until well combined and fluffy. Set aside.
6. Peel and finely slice the onions. Heat the olive oil in a large pan over a medium heat. Add the onions and cook, stirring occasionally, until they start to soften and become translucent. Add the balsamic vinegar and brown sugar to the pan, stirring to combine. Continue cooking for approx. 10-15 minutes, or until the onions are caramelised and golden brown. Season with salt and pepper. Set aside to cool.
7. Slice the batons in half horizontally. Spread a generous amount of the whipped mustard butter on either side of the rolls. Arrange the rocket over the bottom half of the roll. Top with a layer of caramelised onions. Slice the tomatoes and arrange over the onions. Place the steak strips over the caramelised onions. Cover with the top half of the rolls.
8. Serve the sandwiches immediately.

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