2. Peel and slice onion. Add to small frypan over medium heat with 1 tbsp oil, 1 tbsp butter, 1/2 tbsp honey and 1/4 cup water. Cook onion for 8-10 minutes, or until caramelised. Stir through radish relish
3. Slice buns in half horizontally. Toast in a large frypan over medium heat until golden. Set aside.
4. Rub steaks with 1/2 tsp ground turmeric, 2 tsp ground cumin, 1 tbsp oil, salt and pepper. Heat frypan over medium-high heat. Cook steaks for 3-4 minutes on each side, or to your liking. Remove and slice (see notes).
5. Assemble toasted buns with onion relish, top with sliced steak and roasted vegetables. Serve with sliced snow pea sprouts and cucumber on the side.
Vegetables can also be cooked in another frypan if you have one. Slice the capsicum thinner and zucchini into rounds. Toss the sliced steak back in pan with resting juices for a saucier finish.
Gluten Friendly option - replacement is GF rolls
green capsicum 1
brown onion 1
radish relish 1/2 jar
potato buns 4
beef rump steaks 600g
snow pea sprouts 1/2 punnet
continental cucumber 1/2
ground cumin 3 1/2 tsp
honey 1/2 tsp
ground turmeric 1/2 tsp
from your pantry: oil (for cooking), salt and pepper.