Up your lunch game with these gourmet beef sandwich buns.

Ingredients

• 400 g rump steak
• 45 ml (3 Tbsp) Rhodes Quality Apricot Jam
• 125 ml (½ cup) Worcestershire sauce
  To serve:
• 4 hamburger buns
• softened butter for spreading
• washed lettuce
• Rhodes Quality Dill Whole Gherkins, sliced
  mayonnaise

Method

1. Place the rump steak into a container with a lid.
2. Whisk together the Rhodes Quality Apricot Jam and the Worcestershire sauce and pour over the rump steak.
3. Marinade overnight.
4. Heat a grill frying pan to high heat.
5. Remove the steak from the marinade and grill on one side for 3-5 minutes and then turn over and grill on the other side for a further 3-5 minutes or until done to liking.
6. Remove to a chopping board and leave to stand for ten minutes.
7. Thinly slice the steak.
8. To assemble the buns, slice horizontally and spread the buns with the softened butter.
9. Layer the lettuce and Rhodes Quality Dill Gherkins on the bottom half of the bun.
10. Divide the steak slices between the buns.
11. Top with mayonnaise and close with the top of the bun.

Servings

Makes 4

Cooking Times

6 – 10 minutes