Nature's Fresh charcoal-grilled rump steak with gascon butter, crisp ham & glazed onions

20 mins
30 mins
  • 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.