Recipe by @alwaysemdavies on Instagram
A rustic yet elegant dish starring our Organic Rump Steak, paired with sweet roasted red onions, baked into golden parmesan crisps. Finished with a peppery bed of rocket and a balsamic drizzle—this one’s a keeper.
🛒 Ingredients (Serves 1)
For the Steak:
-
1 Organic Rump Steak (room temperature)
-
Sea salt & freshly cracked black pepper
-
Olive oil or butter (for frying)
-
Optional: a sprig of thyme or a crushed garlic clove while frying
For the Parmesan Roasted Red Onions:
-
1 large red onion (cut into thick rings)
-
50g Parmesan or Italian hard cheese (grated)
-
Olive oil
To Serve:
-
Fresh rocket
-
Balsamic glaze
🍳 Method
1. Preheat the Oven
Set your oven to 200°C (fan).
2. Prepare the Parmesan Roasted Onions
-
Line a baking tray with greaseproof paper.
-
Brush a few circles of olive oil on the paper—just larger than your onion rings.
-
Sprinkle a layer of grated parmesan in each oil circle.
-
Place one red onion ring on top of each cheese base, then sprinkle more parmesan on top.
-
Bake for 20 minutes until the cheese is golden and the onions are roasted and tender.
3. Cook the Rump Steak
-
Pat the steak dry with kitchen paper and season both sides generously with salt and pepper.
-
Heat a heavy-based pan (cast iron works best) over high heat until smoking hot.
-
Add a splash of olive oil or a small knob of butter.
-
Add the steak and fry for 2–3 minutes each side for medium-rare (adjust time to your liking).
-
Optional: Add a sprig of thyme and a crushed garlic clove for the final minute, basting the steak with the melted butter.
-
Remove steak from the pan and rest them for 5 minutes, covered loosely in foil.
4. Assemble
-
Lay a handful of rocket on each plate.
-
Slice the steak, if desired, and lay it over the rocket.
-
Add the parmesan roasted red onions on the side or layered on top.
-
Finish with a generous drizzle of balsamic glaze.
