Marinated rump steak

Yield: 1 servings

Measure Ingredient
4 \N Pieces middle cut rump steak
20 grams Garlic
10 grams Thyme
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.

Similar recipes