2-3 Mick's Meat Barn Angus Rump Steaks
4-5 Mick's Meat Barn Bacon Rashers
1 Cos Lettuce, roughly torn
1/2 Red Onion, finely sliced at an angle
1-2 Boiled Eggs, roughly chopped
1/2 cup Grated Parmesan
3-4 Sourdough Bread Slices, cubed
Caesar Salad Dressing (makes it much quicker!)
Step One-Over a medium to high heat, bring frying pan to heat. Add a splash of olive. Addthe bacon and fry over the heat until crispy. Remove from the pan and onto a plate, withpaper towel, to drain the excess oil.
Step Two-Add the cubed pieces of bread to the same pan, with a splash of more olive oiland toss the cubes until they are golden. Set aside to cool.
Step Three-Prepare the salad by combiningthe torn lettuce leaves, red onion, gratedparmesan, chopped egg, toasted bread cubes, crispy bacon and salad dressing. Toss tocombine. Refrigerate before serving.
Step Four-Fire up the BBQ to a medium heat. Lightly oil. Cook the rump steaks for 3-5minutes each side, or to your liking. Remove, rest and serve alongside the prepared Caesarsalad.