Crumbed Nutted And Beaten Rump Steak With Rocket Salad Recipes

CRUMBED, NUTTED, AND BEATEN RUMP STEAK WITH ROCKET SALAD

Steps:

• Put the bread, Queensland nuts, fried shallots, and garlic into a food processor and make a fine crumb.
• Layout some baking paper on the bench.
• Spread some Queensland nut oil on the baking paper and spread it out with your hands.
• Slap your meat down on the paper on one side and then fold over the other side to cover your meat.
• With a hard heavy object beat your meat to flatten it all over.
• Uncover the meat and put some of the crumbs onto the meat and then recover and beat your meat again to impregnate the meat with the bread, nut, garlic, and shallot crumb.
• Do this to the other side too.
• Heat up a cast-iron frying pan and add some neutral high vapour-point oil.
• Fry the steak for about three minutes each side.
• Allow the steak to rest for at least five minutes.
• With a sharp knife and using a rocking action slice the steak. Avoid a sawing action so you preserve the attached bread and nut crumb.
• Add rocket leaves, halved cherry tomatoes, and sliced red onion to a mixing bowl.
• Add a good squirt of olive oil to the mixing bowl and mix everything.
• Squeeze some lime juice and mix everything.
• With tongs transfer the rocket salad to a dinner plate and then lay the strips of steak over the top.
• Shoot a photograph.
• Eat the meal.
• Wash the dishes (hint, wash as you cook, it makes life easier).
• Write the recipe.
• Write the blog post.
• Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

NUTTY CRUMB PORK STEAKS

Steps:

• Beat steaks between two sheets of non-stick baking paper, using a rolling pin, to the thickness of two £1 coins. Put the flour, eggs and crumbs into 3 shallow bowls. Mix the nuts, thyme and zest into the crumbs, then season.
• Coat the steaks in the flour, shaking off the excess. Then coat in the egg, and finally the crumbs, Again, shaking off any excess. Put the steaks on a large plate.
• Heat the oil in a frying pan until hot. Fry 2 steaks for 2 mins each side until firm and crisp. Add a little butter for the final few secs to coat. Set aside, and repeat (keep steaks warm in the oven). Serve with salad and lemon wedges.

RUMP STEAK

Steps:

• Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
• Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
• Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.