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Nature’s Fresh rump steak sandwiches with emmenthal cheese, pickles & sauerkraut

serves
4
prep
10 mins
cook
10 mins
difficulty
Easy
ingredients
  • 4 x 160g Nature’s Fresh rump steaks
  • sea salt flakes and freshly-ground black pepper
  • 2 tsp Cajun seasoning
  • 2 Tbsp extra virgin olive oil
  • 8 slices Emmenthal cheese
  • 4 charcoal brioche buns, split
  • 1 Tbsp black olive tapenade
  • 1½ cups mixed sauerkraut
  • 4 gherkins, sliced finely
method
  • Season the rump steaks generously with salt and pepper, then sprinkle with Cajun seasoning and olive oil. Mix well, then cook over a hot barbecue grill for 8 minutes, turning regularly, until medium. Place two pieces of cheese on each to melt.
  • Spread the tapenade onto the bun bases, then top with sauerkraut, steaks and gherkins.
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