Author and Educator
This recipe is adapted from The James Beard Cookbook.
6 to 8 servings
- Rump steak
- French bread
- Rosemary butter or garlic butter (optional)
Cook a rump steak on your outdoor grill. Split a loaf of French bread the long way and toast each half. Butter the bread well. Arrange thin slices of the meat on the bottom half of the bread and cover with the top half. Slice through in pieces for hearty steak sandwiches. If you like, butter the bread with rosemary or garlic butter.