Pepper Steaks with Parsnip Fritters

There is nothing quite as tasty as a juicy steak, oozing with flavour and accompanied by a crispy, ribbony parsnip fritter. They make perfect partners.

COOKING TIME: 20 minutes

CHEF’S TIP: The parsnip fritters are best when made only about 1-2 hours before serving.

Serves 4


    • 2 large parsnips, peeled
    • 1 egg, lightly beaten
    • 30ml (2 T) flour
    • coarse salt
    • black pepper
    • sunflower oil for frying
  • 4 large, thick rump steaks
  • olive oil
  • coarse salt
  • black pepper


  1. Preheat the oven to 140°C. Using a vegetable peeler, peel parsnips into thin ribbons. Toss gently with the eggs, flour, salt and pepper. Heat some oil in a frying pan. On a medium-low heat, fry the parsnips in small mounds until golden brown on each side. Remove from the oil and drain on paper towel. Place on a rack in the oven and continue baking until crispy and cooked inside. Serve with the steaks.
  2. Rub the steaks with some olive oil and lots of salt and pepper. Heat a grilling pan until smoking hot. Grill the steaks for 4 minutes on each side. To cook them inside, turn down the heat to medium as soon as the steaks are placed on the pan. Set them aside, covered with foil for a few minutes.