BBQ Rump Steak with Caramelised Onions

8th June 2016

This has been my favourite recipe so far.

Feel free to switch out the rump steak for chicken breast if you’re that way inclined!

460kcal, 29c16f46f


  • 2 rump steaks (170g each)
  • shavings of parmesan cheese (16g)
  • 1 spring onion/scallion, sliced
  • 2 large onions, diced (450g)
  • 2 tablespoons of balsamic vinegar
  • 2 handfuls of rocket/arugula
  • 20ml Reggae Reggae BBQ sauce (any BBQ sauce will do)
  • half a red chilli, thinly sliced
  • OPTIONAL = 50g of cooked beetroot quinoa (can swap for regular quinoa)
  • 2 tablespoons of crème fraîche
  • sea salt flakes and cracked black pepper


  1. Sweat the diced onion on a medium heat in a non-stick frying pan with a smidge of rapeseed/canola oil (the better the non-stick the less oil you will need). Stir regularly. After about 10-15 minutes when softened and almost done, add the balsamic vinegar, stir and cook for another couple of minutes. Transfer the cooked onions into a pyrex bowl and whilst still hot, mix with the rocket/arugula.
  2. Cook the rump steaks until medium-rare. (CLICK HERE TO SEE HOW).
  3. Divide the onion and rocket/arugula mix onto two plates and scatter half the beetroot quinoa over each (I purchased a pre-made pack, but feel free to cook your own).
  4. Slice the steaks when rested and place on top.
  5. Finish with the parmesan cheese, spring onion/scallion, crème fraîche, fresh chilli and the BBQ sauce.
  6. Season with salt and pepper.
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