Yield: 1 servings
|4 \N||Pieces middle cut rump steak|
|1 \N||Onion; very finely chopped|
|100 millilitres||Balsamic vinegar|
|150 millilitres||Olive oil|
|50 millilitres||Oyster sauce|
|1 \N||Lemon; juice of|
|200 grams||Pureed sundried tomatoes|
|4 \N||Southern Gold potatoes|
|4 slices||Good quality bacon; rind removed|
|1 cup||Breadcrumb mix made from combining|
|\N \N||; Japanese breadcrumbs and brioche and|
|\N \N||; macadamias|
|4 bunches||Baby bok choy|
1. Blend all marinade ingredients and pour over steak. Leave to marinate for 2 hours.
2. Cut potatoes in half and roast in a 200deg.C. oven until tender. Heat a little oil in a pan and when very hot, seal steak then place breadcrumbs mixture on top and place steak in the oven until golden. Remove and rest in warm place. Cook bacon in pan and keep warm.
3. Toss bok choy in pan on medium heat until wilted.
4. To assemble, place potatoes on serving plates. Top with bacon, bok choy and beef.
Recipe provided by Michael Fletcher, Executive Chef, Carlton Crest Hotel.
Converted by MC_Buster.
Per serving: 1340 Calories (kcal); 138g Total Fat; (88% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 384mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 3 Vegetable; 1 Fruit; 27½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.