Crusted Roast Rump Steak With Crispy Speckled Onion Rings
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 Spanish onion
- 300 ml milk
- 2 cups vegetable oil, for frying
- 6 tablespoons self raising flour
- 2 teaspoons snipped chives
- salt
- fresh ground black pepper
-
FOR THE STEAKS
- 4 (150 g) rump steak
- 1 slice white bread
- 12 capers
- 4 sun-dried tomatoes packed in oil, roughly chopped
- 1 ripe tomatoes, roughly chopped
- 1 tablespoon olive oil, from the sun dried tomato jar
- 100 g basil, roughly chopped
directions
- Begin by putting the onion rings into soak for a minimum of 15 minutes.
- Cut the onion into 1cm wide slices and separate the rings.
- Pour over the milk and set aside, turning the onion rings occasionally.
- Take the steaks out of the fridge and leave at room temperature for 20 minutes.
- Preheat the oven to 220°C.
- Break the bread into pieces and blitz in a food processor to form rough breadcrumbs.
- Remove and set aside.
- Then, place the capers, sun dried and fresh tomatoes, the oil, basil and some salt and pepper in the food processor and blitz until pulped.
- Add the breadcrumbs and blitz once more until evenly mixed.
- Place the steaks on lightly oiled baking sheet and spoon over the tomato crumb mixture.
- Cook in the oven for 10 minutes until the steaks are browned but still a little pink in the middle.
- Meanwhile, heat 5cm of oil in a deep frying pan.
- Mix together the flour, chives and some salt and pepper.
- Drain the onion rings, dust in the flour, shaking of any excess, then fry in batches for 2-3 minutes until crisp and golden brown.
- Drain on kitchen paper.
- Transfer the steaks to 4 warm serving plates and allow to rest for a few minutes.
- Pile the speckled onion rings on the side, garnish with fresh basil leaves and serve.
Questions & Replies
Got a question?
Share it with the community!