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Rump steak with battered onion rings & horseradish mayo
Rump steak with battered onion rings & horseradish mayo
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 125g egg
  • 40.00 ml horseradish cream
  • 250.00 ml plain flour
  • Sea salt
  • 60g butter, melted
  • 250ml beer
  • 4 x 180g beef rump steaks
  • Olive oil spray
  • Vegetable oil for deep frying
  • 2 large brown onions, peeled and sliced into 5mm thick rings
  • Mixed salad leaves, to serve
Instructions:
  • Combine mayo and horseradish in a bowl, chill in the fridge. Sift flour into another bowl, add a pinch of salt, make a well in the center. Add egg and butter. Using a wooden spoon, mix in the flour from the edges as you slowly pour in the beer. Stir until smooth.
  • Preheat a grill to medium-high heat. Coat both sides of the steak with olive oil spray. Grill for 3 minutes on each side. Place on a plate and let it rest.
  • Heat vegetable oil in a pan until it shimmers. Coat onion rings in batter, then fry in batches until golden. Carefully lift out with a slotted spoon.
  • Present the steak adorned with crispy onion rings, a generous swirl of creamy mayonnaise, and a vibrant assortment of mixed salad leaves.

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