Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Offers
Favourites
Regulars
Shopping Lists
Delivery Pass
Recipes
Pay less with More Card
Food to Order
Steak Sandwich

Rump Steak Sandwich

By Morrisons
Published on 25 April 2025
Succulent steak, delicious pickled zing, chewy ciabatta – every bite's a winner in this sandwich.
Shop for ingredients

Time and servings

1 hrTotal time
2Servings
25 minsPrep time
35 minsCooking time

Ingredients

  • 255g Morrisons beef rump steak
  • 1 ½ tbsp steak seasoning
  • 1 sweet potato, around 200g, scrubbed clean and thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tbsp olive oil, plus extra for the bread and steak
  • 2 Market Street ciabattas
  • 30g watercress
  • 1 tbsp Dijon mustard
  • 2 ½ tbsp mayonnaise
  • 1 tsp horseradish sauce
  • ½ cucumber, thinly sliced
  • 1 tsp flaky sea salt
  • 1 tsp yellow mustard seeds
  • 1 tbsp white wine vinegar
  • 1 tbsp caster sugar
  • Small handful dill, finely chopped

Method

  1. Step 1

    Begin by making the pickled cucumbers. Tip the cucumber into a bowl and sprinkle over the salt. Toss well and set aside for 15 mins. Drain the cucumber, gently squeezing any excess water out with your hands and transfer to a bowl. Heat a small frying pan over a medium-high heat and add the mustard seeds. Toast, for 1-2 mins until fragrant and popping, then transfer to the cucumber bowl. Pour over the vinegar, sugar and dill and toss well. Season to taste and set aside. These can be made up to 2 days in advance and kept in the fridge.

  2. Step 2

    Heat the oven to 220°C/200°C fan/gas 7. Season the steak with ½ tbsp of the steak seasoning and well with salt and pepper, set aside. Toss the sweet potato and onions with the remaining steak seasoning and the oil on a baking tray. Arrange in an even layer and season lightly. Roast in the oven for 20-25 mins, until tender and crispy around the edges.

  3. Step 3

    Meanwhile, mix the Dijon mustard, mayonnaise and horseradish sauce together and season to taste. Heat a griddle pan on high. Rub a little extra oil over the steak and add to the hot griddle pan. Cook for 1-3 mins on each side, depending on how you like it done. 1-2 mins is for rare-medium and 3-4 mins for cooked through. Transfer to a plate and leave to rest.

  4. Step 4

    Split the ciabatta in half and brush the cut sides with olive oil. Add the ciabatta, cut side down, to the griddle pan and cook for 1-2 mins until toasted and absorbed the juices from the pan. Set aside.

  5. Step 5

    When ready to serve, thinly slice the steak against the grain. Soak the bottom of the bread in the resting juices then spread over the mustard mayonnaise. Top with the sweet potato, onions and steak slices, then top with a handful of watercress and some pickled cucumbers. Serve with lots of napkins.