Crusted Roast Rump Steak With Crispy Speckled Onion

Name: Crusted Roast Rump Steak With Crispy Speckled Onion Rings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Spanish onion; 300 ml milk; 2 cups vegetable oil, for frying; 6 tablespoons self raising flour; 2 teaspoons snipped chives; salt; fresh ground black pepper; FOR THE STEAKS; 4 (150 g) rump steak; 1 slice white bread; 12 capers; 4 sun-dried tomatoes packed in oil, roughly chopped; 1 ripe tomatoes, roughly chopped; 1 tablespoon olive oil, from the sun dried tomato jar; 100 g basil, roughly chopped

Servings: persons

1 Spanish onion
300 ml milk
2 cups vegetable oil, for frying
6 tablespoons self raising flour
2 teaspoons snipped chives
salt
fresh ground black pepper
FOR THE STEAKS
4 (150 g) rump steak
1 slice white bread
12 capers
4 sun-dried tomatoes packed in oil, roughly chopped
1 ripe tomatoes, roughly chopped
1 tablespoon olive oil, from the sun dried tomato jar
100 g basil, roughly chopped

1
Begin by putting the onion rings into soak for a minimum of 15 minutes.
2
Cut the onion into 1cm wide slices and separate the rings.
3
Pour over the milk and set aside, turning the onion rings occasionally.
4
Take the steaks out of the fridge and leave at room temperature for 20 minutes.
5
Preheat the oven to 220u00b0C.
6
Break the bread into pieces and blitz in a food processor to form rough breadcrumbs.
7
Remove and set aside.
8
Then, place the capers, sun dried and fresh tomatoes, the oil, basil and some salt and pepper in the food processor and blitz until pulped.
9
Add the breadcrumbs and blitz once more until evenly mixed.
10
Place the steaks on lightly oiled baking sheet and spoon over the tomato crumb mixture.
11
Cook in the oven for 10 minutes until the steaks are browned but still a little pink in the middle.
12
Meanwhile, heat 5cm of oil in a deep frying pan.
13
Mix together the flour, chives and some salt and pepper.
14
Drain the onion rings, dust in the flour, shaking of any excess, then fry in batches for 2-3 minutes until crisp and golden brown.
15
Drain on kitchen paper.
16
Transfer the steaks to 4 warm serving plates and allow to rest for a few minutes.
17
Pile the speckled onion rings on the side, garnish with fresh basil leaves and serve.

1531

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Spanish onion, 300 ml milk, 2 cups vegetable oil, for frying, 6 tablespoons self raising flour, and more.

Yes, Crusted Roast Rump Steak With Crispy Speckled Onion Rings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crusted Roast Rump Steak With Crispy Speckled Onion Rings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions