Grilled Rump Steak with Smokey, Homemade BBQ Sauce & Onion Rings
Published 21st October, 2020
Cuisine: Australian Serves: 4
Preparation: 30 Mins Cooking: 30 Mins
Ingredients
- 4 Barossa Fine Foods Rump Steak
- Olive Oil
- Sea Salt
- Black Pepper
Smokey Homemade Barbecue Sauce
- 2 Cups Tomato Sauce
- ½ Cup Apple Cider Vinegar
- ⅓ Cup Honey
- ¼ Cup Tomato Paste
- ¼ Cup Brown Sugar
- ¼ Cup Worcestershire Sauce
- 2 tsp Liquid Smoke
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Kangaroo Island Garlic Granules
- ½ tsp Cracked Black Pepper
- ½ tsp Sea Salt
Onion Rings
- 2 Large Brown Onions
- 1 cup Plain Flour
- Sea Salt
- 1 tsp Baking Powder
- 1 Egg
- 1 Cup Milk
- 1 Cup Breadcrumbs
- Oil for Deep-frying
Method
- For the smokey BBQ sauce, place all of the ingredients into a heavy based saucepan, whisk together. Place the saucepan over a medium heat, bring to the boil and then reduce heat to a very gentle simmer.
- Allow to simmer gently for 10 minutes, stirring every few minutes, to prevent the sauce from sticking to the bottom of the pan.
- Pour into a sterilised glass jar or bottle. This sauce will keep well in the fridge for up to four weeks.
- To prepare the onion rings, peel the onions and cut into rings approximately ½ cm thick, in a bowl combine the flour, a pinch of sea salt and the baking powder, dust the rings in the flour and set aside. Add the egg to the flour and whisk in a little milk at a time to create a smooth batter. (you may not need all of the milk) Dip the floured onion rings in the batter and shake off any excess, crumb in the breadcrumbs, then deep-fry until golden brown, keep warm.
- To cook the steak, season the rump steak with sea salt and black pepper, drizzle with olive oil. Heat a heavy based grill pan over a high heat or a barbecue, cook the rump steaks for 4-5 minutes on each side Remove from the pan and allow to rest for 5 minutes before serving.
- Serve with the onion rings, smokey barbecue sauce and a green salad.
