Crusted Roast Rump Steak With Crispy Speckled Onion Rings

Recipe by Lene8655
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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