Crusted Roast Rump Steak With Crispy Speckled Onion Rings

“This is my ideal Saturday supper - roasted rump steak with a caper, tomato and basil crust, lots of crispy onion rings - and it takes minimum time to prepare. Serve with a robust red wine and a crisp green salad.”

Ingredients Nutrition


  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 220°C.
  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.

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