Ingredients

Method

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

Ingredients

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.