On onion steak, crisp onion rings are not a decorative extra but an equal partner to the beef. Tender meat, mustardy juices and fragile onions make a complete bite together.
Method, step by step
- Cut the onion into rings, lightly flour it and fry it in several parts until crispy. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Klopfold the meat only gently, salt and pepper it and apply it thinly with mustard. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Fry in a hot pan to the desired consistency, then let it rest for a few minutes. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Place on or alongside fried potatoes and serve with a huge portion of crispy onions. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
Practical tips and common mistakes
- Fry the onion rings immediately after flouring them, otherwise they will turn into soggy bracelets.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
