Rump steak with battered onion rings & horseradish mayo

Mix mayo and horseradish in a bowl and put in fridge. Sift flour into a bowl. Add a pinch of salt. Make a well in the centre. Add egg and butter. Stir with a wooden spoon, drawing in flour from the edges as you gradually add the beer. Stir until smooth.

Heat a barbeque to medium high. Spray both sides of steak with olive oil spray. Cook for 3 minutes each side. Transfer to a plate. Leave to rest.

Meanwhile, heat vegetable oil in a pan. Dip onion rings into batter a few at a time and drop into hot oil. When golden, remove with a slotted spoon.

Serve steak topped with onion rings, a dollop of mayonnaise and mixed salad leaves.