Page 58 - YC Cooking School

500ml red wine

1 onion, finely diced
2 garlic cloves, chopped
10g fresh thyme
Salt and freshly ground pepper
250g (unsalted) butter, softened

Tools

Knife
Chopping board
Large frying pan or cast iron skillet
Tongs
Roasting pan
Mixing bowls

Kitchen spoons
Saucepan

What to do:

For the rump steak

1. Drizzle the steaks with olive oil and season with salt and pepper.
2. Heat a skillet or frying pan until hot.
3. When the pan begins to smoke, add the steak and cook for about 5 minutes or until a
brown crust develops on one side.
4. Turn the steak over and cook the other side to your preference. Hint: Use the five
fingers technique shown in the video.
5. Remove from the pan and allow to rest for 25-30% of the total cooking time.
6. To serve, place the steak in the centre of the plate. Serve with the roast red onion and
rocket salad and top with a slice of red wine butter.

For the roast red onion and rocket salad

1. Preheat the oven to 200ºC.
2. Cut the red onions into quarters and place in a roasting pan with crushed garlic
cloves.
3. Drizzle with olive oil and season with salt, pepper and thyme.
4. Roast in the oven for about 15-20 minutes or until the onions are soft and have begun
to colour.
5. Remove from the oven and leave to cool.

6. Once cool lightly mix the garlic and red onions with the rocket.

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