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Ingredients
- 1 loaf of ciabatta or sour dough bread
- Wild Appetite Toasted Garlic Bread Dipper (Olive Oil)
- 500g Beef Rump Steak
- 45ml Wild Appetite Teriyaki Marinade
- 3 Red onions, sliced
- 45ml Wild Appetite Lemon Lime & Orange Marmalade
- Cocktail Tomatoes
- 1 bunch fresh Rocket
- Wild Appetite Dark Ale & Garlic Mustard Sauce
- Sea salt & freshly ground black pepper
Method
Place the rump steak in the Wild Appetite Teriyaki Marinade and allow to marinate for 30 min.
While the steak is marinating, slice the bread 1.5cm thick and place the bread on a barbecue or griddle pan until toasted and golden brown.
Drizzle with Wild Appetite Toasted Garlic Bread Dipper.
Fry the onions until golden brown and add the Wild Appetite Lemon Lime & Orange Marmalade so that the onions caramelise.
Fry, grill or barbeque the steak until medium rare and allow it to rest for 10 minutes and then slice into thin strips and season with salt and freshly ground black pepper.
Top each piece of toasted bread with slices of rump steak, caramelised onion, cocktail tomato, fresh rocket and drizzle with the Wild Appetite Dark Ale and Garlic Mustard Sauce.
1 - 2 per person.
This recipe uses...
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