Ingredients
- 1/2 cup (125g) egg mayonnaise
- 2 tablespoons horseradish cream
- 1 cup plain flour
- Sea salt
- 1 egg, lightly beaten
- 60g butter, melted
- 1 cup (250ml) cold beer/soda water
- 4 x 180g beef rump steaks
- Olive oil spray
- Vegetable oil for deep frying
- 2 large brown Wilcox onions, peeled and sliced into 5mm thick rings
- Mixed salad leaves, to serve
Directions
- Step 1 Mix mayo and horseradish in a bowl and put in fridge. Sift flour into a bowl. Add a pinch of salt. Make a well in the centre. Add egg and butter. Stir with a wooden spoon, drawing in flour from the edges as you gradually add the beer. Stir until smooth.
- Step 2 Heat a barbeque to medium high. Spray both sides of steak with olive oil spray. Cook for 3 minutes each side. Transfer to a plate. Leave to rest.
- Step 3 Meanwhile, heat vegetable oil in a pan. Dip onion rings into batter a few at a time and drop into hot oil. When golden, remove with a slotted spoon.
Step 4 Serve steak topped with onion rings, a dollop of mayonnaise and mixed salad leaves.
Recipe courtesy of taste.co.au
Serving size