Ingredients
For the pan-seared rump steak
400g/14oz rump steak
drizzle olive oil
salt and freshly ground black pepper
For the roasted tomatoes
1 beef tomato, halved
3 garlic cloves, unpeeled, halved
1 tbsp olive oil
salt and freshly ground black pepper
85g/3oz cherry tomatoes
For the onion rings
300ml/½pint vegetable oil, for deep frying
75g/2½oz plain flour
75g/2½oz cornflour
½ tsp ground coriander
½ tsp ground cumin
¼ tsp five-spice powder
pinch chilli flakes
salt and freshly ground black pepper
1 onion, cut into rings
1 leek, cut into julienne
150ml/5fl oz milk
For the onion marmalade
1 tbsp olive oil
25g/1oz butter
1 red onion, finely sliced
4 tbsp balsamic vinegar
1 tbsp soft brown sugar
For the rocket salad
1 large handful rocket
1 tbsp olive oil
squeeze lemon juice
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the steak, rub the rump steak with olive oil, season with salt and freshly ground black pepper and cut in half. Heat a griddle pan until smoking hot, place the steak pieces in the pan and fry for 3-4 minutes on each side for medium rare, or until cooked to your liking.
3. Remove from the heat, cover with foil and rest for five minutes.
4. For the roasted tomatoes, place the halved beef tomato into a small ovenproof pan (cut side down) with the garlic cloves, olive oil and salt and freshly ground black pepper and pan-fry for 3-4 minutes.
5. Turn over the tomato halves, add the cherry tomatoes and place in the oven to roast for 8-10 minutes.
6. For the onion rings, pour the vegetable oil into a medium saucepan or deep fat fryer and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
7. Sift the plain flour and cornflour into a large bowl and mix in the coriander, cumin, five-spice powder, chilli and seasoning.
8. Dip the onion rings and julienne leeks into the flour, shake off the excess and then dip into the milk.
9. Now dip the onion rings and leeks into the flour again, shake off the excess and carefully drop into the hot oil. Fry for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
10. For the onion marmalade, heat the olive oil and butter in a sauté pan, add the sliced red onion and fry over a low heat for ten minutes. Add the balsamic vinegar, turn up the heat and bubble for 1-2 minutes.
11. Add the sugar, turn down the heat, add a splash of water and cook over a low heat for five minutes, or until sticky and caramelised.
12. For the rocket salad, place the rocket into a bowl, add the olive oil, lemon juice, salt and freshly ground black pepper and mix well.
13. To serve, place the beef tomato onto a serving plate and top with the cherry tomato mix. Spoon the onion marmalade next to the tomatoes, top with the steak and place the onion rings on top. Place the rocket salad on top of the tomatoes and serve.
