Ingredients
| 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 |
Method
| 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. |
Tips
| 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. |
