Nature's Fresh charcoal-grilled rump steak with gascon butter, crisp ham & glazed onions
4 x 230g thick-cut rump steaks
1 bunch parsley, very finely chopped
6 cloves garlic, minced
finely-grated zest of 2 lemons
1 tsp capers, finely chopped
125g softened unsalted butter
8 slices prosciutto
12 pickling onions, peeled
¼ cup extra virgin olive oil
2 Tbsp honey
1 tsp celery salt
sea salt flakes and freshly-ground black pepper
steamed broccolini, to serve
Preheat oven to 180°C. Combine the parsley, garlic, zest, capers and butter in a bowl and beat until smooth. Arrange the prosciutto slices on a lined oven tray, top with baking paper and a second tray, then bake for 20 minutes, until crisp.
Steam the onions for 8 minutes, until just tender. Pour half the extra virgin olive oil, honey and celery salt in a non-stick frypan set over a moderate heat. Once bubbling, add the onions, then cook for 10 minutes, until glazed.
Drizzle the steaks with the remaining extra virgin olive oil and season with salt and pepper. Cook on a hot barbecue grill for 10 minutes, turning several times, until medium-rare. Set aside to rest for 3 minutes. Carve and serve with the ham, onions, broccolini and Gascon butter.