Steak-Panini Rolls

Punk: a steak in a sandwich? And why not?

Ingredients

For the sauce:
1
red onion
½ tbsp
olive oil
1 tsp
sugar
1 pinch/es of
salt
½ tbsp
red wine vinegar
1 pinch/es of
pepper
For the bread:
1
4-5 tbsp
onion marmalade
150 g
steak (rump steak)
1 pinch/es of
salt
1 tbsp
mayonnaise
10 g
butter

Preparation

Preparation of onion conserve:

  • Peel onions, cut in half and then into thin rings.
  • Heat oil in a small frying pan and cook the onion until it becomes almost transparent.
  • Add sugar, salt and red wine vinegar, lower the heat, cover the pan with a lid and simmer according to the consistency for about 15 minutes.
  • Season the conserve with pepper and use it while hot to garnish the sandwich.
  • If put in screw-top glass containers while still hot, the conserve will keep for about 12 months.

Preparing the bread:

  • Bake the Panini Rolls following instructions on the package for about 10 minutes in the oven at about 200° C.
  • Season the steak with salt and pepper.
  • Heat the butter in a pan and brown the steak over a high heat on each side for about 2-3 minutes, or according to desired doneness.
  • In the meantime, cut the warm bread lengthwise and spread both halves with mayonnaise.
  • Spread the bottom half with onion conserve.
  • Thinly slice the steak and fill the Panini Rolls. Finally put the two halves of bread together.
  • Allergene_Egg

At a glance

Preparation time
30-45 min
Cooking time
5 min
Temperature
200°C
Difficulty
medium
Servings
1
Products in this recipe