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CLOSERump Steak With Onion Rings And Smoky Chips inspired by The Sopranos (S06E21)
Last Updated on 5th September 2023 by Tash
The Sopranos, The Soprano family meet for dinner in the closing scene. (S06E21, 54 mins and 10 seconds)
Dish up a steak dinner, the Soprano way. You’ll rustle up a succulent rump steak and top with crispy battered onion rings. Serve this flavour feast with smoky chips, soured cream & chive dip and a gem lettuce salad for the perfect finale.
Ingredients
For 2 people [double for 4]
- 1 lemon
- 1 brown onion
- 1 garlic clove
- 8ml soy sauce
- 5g chives
- 1 gem lettuce
- 3 white potatoes
- 2 x 150g British rump pavé steak
- 1 tsp ground smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp ground coriander
- 80g soured cream
- 4 tbsp cornflour
You’ll also need
- Flour, milk, olive oil, pepper, salt, vegetable oil
Cooking instructions 35 mins
For 2 people [double for 4]
Step 1
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steaks out of the fridge, open the packet and let them adjust to room temperature. Cut the potatoes (skins on) into chips. Peel and grate the garlic.
Step 2
Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Add the ground smoked paprika, ground coriander and half the grated garlic (you’ll use the rest later!) Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp – these are your smoky chips.
Step 3
Chop the chives finely. Cut the lemon[s] into quarters. Combine the chopped chives in a bowl with the soured cream, the juice of 1 [2] lemon quarter[s], the remaining grated garlic (not a big garlic fan? Try using less!) and a pinch of salt and pepper – this is your soured cream & chive dip.
Step 4
Peel and chop the brown onion[s] into discs (roughly 0.5cm thick). Tip: Pop out the centres so that you have different sized discs! Add the onion discs to a bowl with 1 tbsp [2 tbsp] flour and give everything a good mix up so they are well coated – these are your floured onions. Wash the gem lettuce, then pat it dry with kitchen paper and roughly shred.
Step 5
Combine 60ml [120ml] milk with the cornflour, soy sauce, half [all] the cayenne pepper (can’t handle the heat? Go easy!), a pinch of salt and pepper and 2 tbsp [4 tbsp] flour in a measuring jug, then whisk until you get a smooth batter – this is your spiced batter. Tip: Cooking for 2? Save the remaining cayenne pepper for another recipe! Pour the spiced batter over the floured onions and give everything a mix so they are nicely coated – these are your battered onions.
Step 6
Season the rump steaks all over with salt and pepper. When the chips have 15 min left, heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil and once it is very hot, add the seasoned rump steaks to the pan. For rare, cook for 2 min max on each side; for medium-rare, cook for 2-3 min on each side; for medium, cook for 3-4 min on each side. Rest the cooked rump steaks on a plate and reserve the pan.
Step 7
Carefully wipe the reserved pan with some kitchen paper (it will be hot!) and return it to a medium-high heat with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan). Once hot, add the battered onions and cook for 2 min on each side or until golden and crisp – these are your onion rings. Tip: Cooking for 4? Use 2 pans!
Step 8
Serve the rested rump steak with the smoky chips, soured cream & chive dip and shredded gem lettuce to the side. Drizzle a little olive oil and the juice of 1 [2] lemon quarter[s] over the shredded gem lettuce. Top the steak with the onion rings and garnish with the remaining lemon wedge[s]. Enjoy!
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