• 2 Tbsp olive oil, plus extra, for drizzling
• 2 onions, sliced into thin wedges
• 1 cup dry apple cider
• 2 Tbsp brown sugar
• Sea salt and cracked black pepper
• 4 x 150g rump steaks, trimmed
• 2 tsp hot english mustard
• 4 ciabatta rolls, halved
• ½ cup whole-egg mayonnaise
• Rocket leaves, to serve
• 8 baby beetroots, sliced
• 100g cheddar, sliced
1. Heat 1 Tbsp oil in a large, non-stick frying pan over high heat. Add the onion and cook, stirring occasionally, for 8-10 minutes or until softened.
2. Reduce the heat to medium, add the cider and sugar and sprinkle with salt and pepper. Cook for a further 10-15 minutes or until caramelised. Set aside.
3. Heat a large non-stick frying pan over high heat. Brush the steaks with the remaining oil and the mustard, sprinkle with salt and pepper and cook for 1 ½ minutes each side for medium-rare or until cooked to your liking.
4. Drizzle with oil and cook for 1 minute or until golden. Spread with the mayonnaise and top with the rocket, steak, beetroot and cheese. Serve with the onion.
Tips & tricks
• These sandwiches work just as well with minute steaks as they do with rump or sirloin.
• For a different flavour, use a dark ale instead of cider to caramelise the onions.