MLA Char-grilled Aussie beef rump po'boy rolls with chili sauce

  • Prep time 0Min
  • Cook time 0Min
  • Technique Grill
  • Meat Beef
  • Cut Flank
  • Serves 4

Char-grilled Aussie beef rump po'boy rolls with chili sauce

Ingredients

 Alternate cuts: Flank, sirloin or flat iron steak

1 1/3 lbs. trimmed Aussie grassfed beef rump steak
1 tbsp olive oil
2 each lebanese cucumbers
1 tbsp white vinegar
4 each soft long brown bread rolls
Wholegrain mustard to taste
1 each sliced avocado
2 each sliced roma tomatoes
2 cups shredded iceberg lettuce
Chili sauce to taste

Method

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.

To cook: 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 serve: Open the bread rolls and spread with mustard and avocado. Fill the rolls with lettuce and tomato and top with sliced beef and chili sauce.

Chef Notes:

  • 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.