Footy Food!

Well, I guess I can't take all the credit for this recipe as it is inspired by the Jamie Oliver "Steak Saaarnie", however I have put my own flair into it and served it with some delicious chargrilled corn cobs.  Perfect finger food for hanging with mates, watching the footy and slugging back a few thirst quenching ales!!

You will need

Serves 4 very hungry people


600 grams of rump steak
2 cloves of garlic roughly chopped
3 sprigs of rosemary
6 sprigs of thyme
2 tbs extra virgin olive oil
2 large red oinions, sliced in half and chopped
20 gms butter
1/4 cup balsamic vinegar
1/2 cup of red wine
Dijon mustard
2 cups of baby rocket leaves
1 large turkish loaf, cut in half lengthways
sea salt and cracked pepper

For the Corn

4 large corn cobs
1/4 cup of Extra virgin olive oil
1/2 tsp dried chilli flakes
1/2 tsp dried oregano
sea salt and cracked pepper

The best way to prepare the steak is the Jamie Oliver way.  Get a large (35cm x 27cm) zip lock bag and lay the steaks side by side inside the bag.  Scatter half the olive oil, garlic, thyme leaves, rosemary leaves and salt and pepper.  Flip the bag over and do the same to the other side.  Grab a rolling pin (leave the bag unsealed or it will burst) and beat the living daylights out of the steak on both sides so that the garlic and herbs really permeate the steak and all the flavours really get in.  Zip it up and allow it to marinate for as long as you like but a couple of hours will do.

Heat a pan and melt the butter with a little olive oil.  Fry the onions with a little of the fresh thyme for around 5 minutes until soft.  Add the balsamic vinegar and wine and allow the liquid to reduce completely, leaving soft, glutinous onions that are a lovely rich red in colour.  Season with salt and pepper. Set aside.

Pre heat the oven to 180 degrees

To prepare the corn, insert a skewer in the bottom of each cob and gently peel back all the outer layers.  Remove the hairy stuff!  Grab the outer layers in a bunch around the skewer and tie securely with kitchen string so it makes a great handle to grab onto.  Baste each corn cob with a little of the oil and cook on the hot grill, turning and basting until evenly cooked through.  This takes about 10-15 minutes.
Set the corn aside and keep warm near the grill.

Drizzle the 2 halves of the turkish bread with a little olive oil and place in the oven for approx 5 minutes or until just golden on the edges.  While the grill is still smokin', cook the steaks (one at a time if needed) for approx 3 minutes each side. Remove from the grill and allow to rest.

Remove the bread from the oven and spread one half with an even coating of dijon mustard.  Top with the steak, onions and rocket leaves.  Place the other half of the loaf on top and slice into large pieces.  Serve on the cutting board or a platter with the corn and tuck in!