Char-grilled rump steak served on ciabatta garnished Down Under style with sizzling bacon, beetroot, pineapple, crispy salad and capped off with a fried egg.
Preheat a char-grill until very hot.
Season the steaks with salt, pepper and drizzle with the oil.
Cook the steak for 2 minutes on both sides. Allow to rest for a few minutes and then slice just before serving.
Put the egg yolks in a mixing bowl with the mustard, vinegar and salt. Whisk together and then start adding the sunflower oil gradually. Whisk continually whilst adding the remaining oil to make sure the mayonnaise does not split. Check the seasoning and add a squeeze of lemon juice.
Preheat the oven to 200'C.
Place the pancetta onto a baking tray lined with greaseproof paper. Place another baking tray on top and cook in the oven for 10 minutes until crispy.
Slice the beef tomatoes and beetroot. Shred the lettuce.
Fry the eggs in the sunflower oil over a medium heat. Season with salt and pepper.
Cut the ciabatta in half and either char-grill or toast under a grill.
Spread some mayonnaise on the both halves of the ciabatta.
Spread on some shredded iceberg and a few slices of tomato.
Place the sliced steak on top of the tomato. Next add the beetroot and sliced pineapple and top with the fried egg and the pancetta. Finish with the other half of the ciabatta and cut into 4 triangles.
Hold the sandwich together with a skewer in each triangle.
«This is a twist on a classic Australian burger. Replace the steak with a homemade burger for real authenticity or use chicken for a leaner option.»