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Rump Steak With Roschti & Caramelised Onion And Tomato Jam

Published 1st January, 2019

Cuisine: Australian   Serves: 2

Preparation: 1 Hr   Cooking: 30 Mins


  • 500 gm Barossa Fine Foods Rump Steak
  • 3 Tomatoes
  • 2 Brown Onions, sliced
  • 1 tsp Olive Oil
  • ¼ Cup Brown Sugar
  • 3 tbls Malt Vinegar
  • 1 tsp Sea salt
  • 1 + ½ tsp Smoked Paprika
  • 1 tsp Dried Chilli Flakes (optional)
  • Black Pepper
  • 2 Large Potatoes
  • ¼ Brown onion, sliced
  • 1 tbls Vegetable oil
  • Sea Salt


Tomato & Onion Jam

  1. To prepare the tomato & onion jam, blanch the tomatoes in boiling water for one minute, refresh in cold water, remove the skins & roughly chop into pieces approximately 2cm in size.
  2. In a heavy based saucepan cook the onions over a medium heat in the olive oil until golden brown, add the brown sugar, reduce heat and allow the sugar to caramelise. Add the tomatoes, malt vinegar, paprika & dried chilli flakes, simmer over a low heat until the sauce is thick & jammy, season with sea salt and black pepper.
  3. Sauce will keep in a sterilised jar in the fridge for two weeks, serve hot or cold.


  1. Preheat the oven to 200℃. Grate the potatoes with a coarse grater, heat a heavy based skillet over high heat, add a thin layer of potato and allow to cook for a couple of minutes. Add the sliced onion & sprinkle with sea salt, add the remaining potato and cook for a further minute or until the potato has browned. Flip the Roschti over (invert onto a plate & slide back into the pan) Cook in the oven for 10 minutes until golden & crispy.
  2. Season the Rump steak with sea salt & pepper, lightly drizzle with olive oil and cook on the BBQ or in a griddle pan, turning only once the first side is brown & caramelised. Allow to rest for 5 minutes before serving.
  3. Serve with the hot tomato & onion jam and slices of Roschti