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Char grilled beef rump pot boy rolls with chilli sauce

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600g Beef rump steak, trimmed
1 tbsp Olive oil
2 Lebanese cucumbers
1 tbsp White vinegar
4 Soft, long (15cm) brown bread rolls
Wholegrain mustard
1 Avocado, sliced
2 Roma tomatoes, sliced
2 cups Shredded iceberg lettuce
Chilli sauce, to serve


1 Brush beef with oil and season with salt and pepper. Preheat a frying pan over high heat and cook the steaks for 2 minutes each side. Rest for 5-10 minutes and slice thinly.
2 To pickle the cucumbers, cut them into long batons the length of each bread roll. Sprinkle with a little salt and the vinegar and leave to pickle for 10-15 minutes.
3 Open the bread rolls and spread with mustard and avocado. Fill the rolls with salad and top with sliced beef and chilli sauce.


1 Maintain the juiciness of your beef by covering and resting it for 5-10 minutes before slicing.
2 Try using flank, sirloin or flat iron steak instead of rump.
3 Mini po' boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.