BBQ RUMP STEAK WITH ROASTED TOMATOES, RED ONION JAM & BASIL OIL

Serves 6

Ingredients
3 large firm Roma tomatoes, quartered lengthways
100ml (½ cup)
5g (1tsp) sugar
30g (about ¼ bunch) chopped basil
6x 250-300g rump steaks (leave a little fat on)
Sea salt and cracked black pepper
Extra virgin olive oil

Red Onion Jam

100g (1/2 cup) butter
2 large red onions, peeled and finely sliced
45ml (3tbsp) honey
100ml (3 1/2 fl oz) dry white wine
50ml (1 ¾ fl oz) balsamic vinegar

Method
Place the tomato, olive oil, sugar, a good pinch of salt and pepper and place in
a saucepan over a low heat for about 45 minutes until all the juice has
evaporated. Add the basil, then set aside and keep warm.

Meanwhile, make the red onion jam. Melt the butter in a heavy – based
saucepan. Add the onion and cook on very low heat for 10 minutes. Add the
honey and white wine and cook for about another 45 minutes, add the balsamic
and season to taste.

Preheat the BBQ to a high heat.

Season the steak with salt and pepper and rub over with olive oil. Barbecue the
steaks until they are cooked to your desired liking (about 2-3 minutes each side
will give you a medium rare steak)

Put two tomato halves on each dinner plate, arrange the rump over them and
garnish with a teaspoon of red onion jam. Drizzle the basil infused oil over the
top.

Luke Mangan Recipes