Chilli Romesco rump with onion rings

Chilli Romesco rump with onion rings

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 15 minutes
  • Woolworths Diemersdal Cabernet Sauvignon 2015


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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