The male baguette

Name: The male baguette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Rump steaks (approx. 300 g each); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Arugula; 100 g Parmesan (piece); 1 glass (370 ml) roasted peppers; 2 Baguette sticks; 1 (250 ml) Bottle; 7-10 Tbsp Garlic sauce; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Rump steaks (approx. 300 g each)
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Arugula
100 g Parmesan (piece)
1 glass (370 ml) roasted peppers
2 Baguette sticks
1 (250 ml) Bottle
7-10 Tbsp Garlic sauce
7-10 Tbsp Aluminium foil

Directions

1
Dab steaks dry, cut the fat edge crosswise more often. Heat oil in a large pan. Fry the steaks on both sides for about 3 minutes. Season steaks with salt and pepper. Remove from the pan, wrap in aluminium foil and leave to rest for about 10 minutes.
2
For the rocket topping, clean, wash and shake dry. Slice Parmesan cheese into thin shavings with a peeler. Drain the peppers and cut into wide strips. Cut steaks crosswise into strips of approx. 1⁄2 cm thickness.
3
Mix steak strips, rocket salad, paprika and parmesan.
4
Cut the baguettes open lengthwise. Sprinkle the lower halves with 1⁄4 garlic sauce. Spread the steak topping on top. Add the remaining garlic sauce and cover with the upper baguette halves.
5
Cut baguettes in half across.