Ingredients
- 1/2 cup (125g) egg mayonnaise
- 2 tablespoons horseradish cream
- 1 cup plain flour
- Sea salt
- 1 egg, lightly beaten
- 60g butter, melted
- 1 cup (250ml) cold beer/soda water
- 4 x 180g beef rump steaks
- Olive oil spray
- Vegetable oil for deep frying
- 2 large brown onions, peeled and sliced into 5mm thick rings
- Mixed salad leaves, to serve
Method
- Step 1Mix mayo and horseradish in a bowl and put in fridge. Sift flour into a bowl. Add a pinch of salt. Make a well in the centre. Add egg and butter. Stir with a wooden spoon, drawing in flour from the edges as you gradually add the beer. Stir until smooth.
- Step 2Heat a barbeque to medium high. Spray both sides of steak with olive oil spray. Cook for 3 minutes each side. Transfer to a plate. Leave to rest.
- Step 3Meanwhile, heat vegetable oil in a pan. Dip onion rings into batter a few at a time and drop into hot oil. When golden, remove with a slotted spoon.
- Step 4Serve steak topped with onion rings, a dollop of mayonnaise and mixed salad leaves.
- Low carb
- Low sugar
- Lower gi
Nutrition
2782 kj
Energy
35g
Fat Total
13g
Saturated Fat
4g
Fibre
44g
Protein
210mg
Cholesterol
581.67mg
Sodium
9g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Louise Lister
- Publication: Fresh Living
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