Beef Rump with Onion Rings and Bok Choy Salad

Steps

1. oven to 220°C. Line two oven trays with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to medium-high (if using).
2. Toss kumara on first prepared tray with a drizzle of oil and season with salt and pepper. Bake, on lower rack of oven, for 20-23 minutes, until golden and tender. Turn once during cooking.
3. Place onion into a small, heat-proof bowl and cover with boiling water. Cook for 2 minutes before draining well and separating layers. Place seasoned flour, egg/milk and breadcrumbs in separate bowls. Coat onion rings all together first in flour, then egg/milk, then breadcrumbs, shaking off any excess.
4. Place onion rings, in a single layer, on second prepared tray. When kumara has 12 minutes cook time remaining, bake onions (on rack above kumara) for 10-12 minutes, until golden and crispy. While onions are baking, heat a drizzle of oil in a large fry-pan on high heat.
5. Pat beef dry with paper towels and season with salt and pepper. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for 5 minutes. Slice thickly against the grain.
6. While beef is cooking, prepare bok choy salad. Finely slice sugar snap peas and bok choy. Roughly chop lettuce and toss with a drizzle of olive oil and all remaining bok choy salad ingredients in a large bowl. Season to taste with salt and pepper.
7. Divide roast kumara between plates and top with slices of beef rump steak. Pile onion rings over beef and serve bok choy salad on the side. Drizzle with horseradish mayonnaise.