Who doesn’t love a good steak sandwich? Beefy, tangy, umami rich and just generally awesome! Take that delicious rump cap, herby slaw, and nose tingly mayo, stuff it inside a freshly cooked pizza base and, boom! You’ve got yourself a pizza sandwich!
The night before; remove your steak from the fridge. Score the fat side thinly and diagonally across the rump cap; season with salt and coarsley cracked pepper. Leave out at room temperature making sure it’s covered.
Showtime! Set your Roccbox to high flame and leave it to heat up. Once at 480°F (250°C) place a cast iron pan in Roccbox for 5 mins with the flame still on full.
After 5 minutes of heating your cast iron; it will be HOT, so carefully remove from Roccbox and place the rump cap fat side down into the pan. Turn the flame off and let the Rump cap cook for 12-15 minutes. You’re looking for the rump cap to have an internal temperature of 129°F (54°C) toward the lower half of the steak (where it has contact from the pan).
Allow your steak to rest for 7-8 minutes in the pan, still fat side down. Drain off any cooking juice, rendered beef fat and put aside for later. Wipe out the pan and reignite Roccbox and turn to full flame again.
We are now going to repeat the process on the meat side of the steak. Place the pan into the oven for 5 mins at 480°F (250°C) then add your steak meat side down and turn off the flame. In this instance we will cook for slightly less time, around 6-8 minutes.
Remove the pan from Roccbox and allow the steak to rest in the pan for 13/20 minutes somewhere warm. This will allow our steak to finish cooking and relax.
Whilst the steak is resting, set the Roccbox back on to full flame.
Combine the ingredients for the mustard mayo in a small bowl and set aside for building the pizza.
For the slaw, slice the cabbage and onion as finely as you can (I recommend a mandolin) and add your chopped herbs and dress your slaw with a sweetened pickle vinegar.
We are ready to build once your oven is up to optimum temperature - I’m using a Neapolitan style dough so tend to go around 895°F (480°C). Though, if you are using a different dough recipe, set temp and cook accordingly.
Stretch out your pizza base, and dress with some slices of red onion, parmesan, oregano and some your rendered beef fat/juice, then launch into your Roccbox! Once cooked, place your base on a plate.
I like to start with a layer of dressed slaw on the base, followed by a drizzle of our mustard mayo and finally, slices of the rump cap. Sprinkle with sea salt, fold, cut and enjoy.
For The Slaw:
½ White Cabbage
1 Red Onion
7 oz Sweetened Pickle Vinegar Dressing
Freshly Chopped Dill, Parsley and Tarragon
For The Mustard Mayo:
4 Tbsp Free-Range Egg Mayo
1 Tbsp English Mustard
1 Tbsp Wholegrain Mustard
1 Garlic Clove, finely grated
For The Sando;
1kg Native Breed Rump Cap
Salt & Freshly Cracked Pepper
4-6 8oz Dough Balls
Rendered Beef Fat