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    Steak Sandwich with Caramelised Onions and Chicory

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    Steak Sandwich with Caramelised Onions and Chicory

    To enjoy rump steak at its best, it should be seared over a high heat making it ideal for grilling, cooking on a griddle and barbecuing.

    • Preparation time: 15 minutes, plus 30-40 minutes marinating
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 1 hour 20 minutes to 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 4


    • 4 Waitrose British or Hereford Beef Rump Steaks, each weighing approximately 190g
    • 4 tbsp balsamic vinegar
    • 6 tbsp red wine
    • 50ml olive oil
    • 2 cloves garlic, sliced
    • 75g butter
    • 3 medium onions, thinly sliced
    • 2 chicory, quartered lengthways
    • 2 packs David Powell Panini
    • 4-6 tbsp Devos Lemmens Hollandaise Sauce
    • 4 plum tomatoes, sliced
    • Salt and freshly ground black pepper


    1. Place the steaks in a shallow dish. Mix together the balsamic vinegar, red wine, olive oil, garlic and seasoning. Pour this mixture over the steak, cover with clingfilm and marinate in the fridge for 30-40 minutes. Meanwhile, melt the butter in a frying pan, add the onions and cook over a medium heat, stirring occasionally, for about 20-25 minutes, until soft and golden.
    2. Lift the steaks out of the marinade and pat dry on kitchen paper. Transfer the marinade to a pan, bring to the boil and cook for 2-3 minutes, until slightly thickened, whisking from time to time.
    3. Heat a griddle pan or heavy-based frying pan. Brush the steaks with the reduced marinade and fry for 2-3 minutes on each side then transfer onto a warmed plate. Cover and leave to rest for 5 minutes.
    4. Return the griddle or frying pan to the heat and cook the chicory for 2-3 minutes, turning occasionally, until slightly charred and tender. Split the panini rolls in half and slice the steaks diagonally into strips. Lay the steak on the bottom halves of the rolls. Spoon some hollandaise sauce over, top with the tomato, chicory and onions. Replace the tops of the rolls and serve.

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