Guin­ness and lime rump steak with onion mar­malade

Australian Women’s Weekly NZ - - CONTENTS -


1½ cups (375ml) Guin­ness stout 2 limes (130g), rind finely grated, juice squeezed 2 ta­ble­spoons fresh tar­ragon leaves, chopped 2 cloves gar­lic, chopped finely 1 ta­ble­spoon freshly ground black pep­per 1 tea­spoon sea salt flakes ⅓ cup (80ml) ex­tra vir­gin olive oil 1 piece (800g) mid­dle cut rump steak 2 ta­ble­spoons flat-leaf pars­ley leaves oven fries, to serve


2 ta­ble­spoons ex­tra vir­gin olive oil 3 large (600g) red onions, sliced thinly ½ tea­spoon sea salt flakes 1½ ta­ble­spoons brown sugar 1 ta­ble­spoon ap­ple cider vine­gar ½ cup (125ml) red wine 1 Add the stout, rind and juice, tar­ragon, gar­lic, pep­per, salt and olive oil to a large shal­low dish. Add the steak and turn to coat in the mari­nade. Cover and re­frig­er­ate for 3-6 hours. 2 ONION MAR­MALADE Heat the oil in a heavy-based fry­ing pan over medium heat; add the onion and salt. Cook, stir­ring, for about 5 min­utes or un­til softened. Stir in the sugar and cook for a fur­ther 2 min­utes. Add the vine­gar and wine; cook un­til most of the liq­uid has evap­o­rated. Sea­son to taste. 3 Re­move steak from re­frig­er­a­tor 1 hour be­fore cook­ing; drain ex­cess mari­nade. 4 Pre­heat bar­be­cue to high and brush grill plate with a lit­tle olive oil to grease. Put the steak on the hot plate and cook for 5-7 min­utes on each side or un­til cooked as de­sired. Re­move steak to a warm plate, cover with foil and rest for 5 min­utes. 5 Sprin­kle steak with pars­ley. Serve with the Onion Mar­malade and fries, if de­sired.

Not suit­able to freeze or mi­crowave.

Guin­ness and lime rump steak with onion mar­malade

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