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Aliums

Chilli Romesco rump with onion rings

15 minutes

Chilli Romesco rump with onion rings

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the Romesco sauce:

245 g pickled peppers
50 g flaked almonds, chopped
1 t chilli flakes
1 garlic clove
1⁄4 cup tomato paste
2 t Italian parsley, chopped
1⁄4 cup Red wine vinegar
1 T smoked paprika
Sea salt and freshly ground black pepper, to taste
3 T olive oil

For the onion rings:

3 onions, cut into rings
5 T flour
Sea salt and freshly ground black pepper, to taste
Sunflower oil, for frying
400 g free-range rump steak
Sunflower oil, for rubbing
Sea salt and freshly ground pepper, to taste

Method

To make the Romesco sauce, place all the ingredients except the olive oil into a blender and process until smooth.
Heat the olive oil in a pan, pour in the Romesco sauce and cook over a low heat for 5 minutes.
To make the onion rings, dust the onions rings in the seasoned flour. Heat the oil in a saucepan and fry the onion until golden. Remove using a slotted spoon and drain on kitchen paper.
To cook the rump, rub the meat with oil, salt and pepper. Heat a griddle pan until extremely hot and sear the rump for 2 minutes on each side. Set aside to rest.

Spoon the Romesco sauce over the steak and serve with the onion rings.

Discover more succulent steak recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Roast butterflied chickens on pumpkin polenta

Chunky roast vegetable-and-cheese tart

Spanish pasta-paella

Chilli linguine with blistered tomatoes

French market salad

Marinated bocconcini with chilli, orange, basil and poppy seeds

Chorizo, black bean and sweet potato fritters

Fish en papillote with orange juice

Monkeygland rump chunks with charred corn and cabbage tostadas

Braaied chicken with chilli, macadamia and rose marinade

Tomato curry with coconut-hazelnut rice

Chilli Romesco rump with onion rings

Chilli Romesco rump with onion rings

Ingredients

Method