Description DescriptionThinly cut minute steaks taken from the top rump — not to be confused with traditional rump steak. Lean, quick to cook and versatile, they’re perfect for the BBQ or for making steak sandwiches. Each pack contains 4 × 4oz steaks. Cooking Guide Heat a griddle or frying pan until very hot. Season lightly with salt and pepper. Cook for 30–60 seconds each side depending on thickness. Rest briefly before serving. Recipe Idea: Classic Steak Sandwich Ingredients (serves 2) 2 top rump minute steaks (4oz each) 2 ciabatta rolls or baguette pieces 1 red onion, sliced 1 tbsp balsamic vinegar 1 tbsp olive oil 2 tbsp Mayonnaise 1 TSP Dijon Mustard Rocket or watercress leaves Salt & pepper Method Season the steaks, cook quickly in a hot pan for 1 minute each side, then rest. In the same pan, cook onions until soft, add balsamic vinegar, and reduce until sticky. Mix Mayonnaise with Dijon Mustard. Toast the ciabatta rolls, spread with Mustard mayo. Layer in rocket, sliced steak, and caramelised onions. Serve warm as a hearty steak sandwich.
