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