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Chilli Romesco rump with onion rings

Aliums

Chilli Romesco rump with onion rings

15 minutes

34 of 122

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.