Rump steaks with olive crispy croutons

Name: Rump steaks with olive crispy croutons
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1 glass (370 ml) green olives (without stone); 1 glass (370 ml) black olives (o. stone); 125 g White bread; 2 medium-sized onions; 5 Stem(s) Thyme; 3 TABLESPOONS Butter; 2 TABLESPOONS Oil; 1 TABLESPOON demerara sugar; 7-10 Tbsp Pepper; 10 Rump steaks (approx. 180 g each); 7-10 Tbsp Salt

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 10

1 glass (370 ml) green olives (without stone)
1 glass (370 ml) black olives (o. stone)
125 g White bread
2 medium-sized onions
5 Stem(s) Thyme
3 TABLESPOONS Butter
2 TABLESPOONS Oil
1 TABLESPOON demerara sugar
7-10 Tbsp Pepper
10 Rump steaks (approx. 180 g each)
7-10 Tbsp Salt

Directions

1
Drain the olives and cut into rings. Cut bread into small cubes. Peel and chop onions. Wash thyme, pluck off leaves and chop.
2
Fry the bread cubes in hot butter until golden brown and remove. Heat oil and sauté onions in it. Sprinkle with sugar and caramelize lightly while stirring. Fry the thyme and olives briefly. Season with pepper and let it cool down.
3
Cut the fat edge of the steaks. Grill the steaks on each side for 3-4 minutes. Season with salt and pepper. To serve, mix bread cubes with olives and sprinkle over steaks. Serve with toasted flat bread, pointed peppers, herb satsiki and BBQ sauce.