Everyone loves a laid-back British barbecue and this classic steak dish with homemade onion rings and char-grilled tomatoes is the ideal meal to serve.
Sift the flour into a medium bowl and make a well in the centre. Add the egg yolks and gradually pour in the milk, whisking to combine until a smooth batter. Cover with cling film and leave to stand in the fridge for 30 minutes.
Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large saucepan over a medium heat for about 3 minutes until the oil begins to shimmer slightly.
Whisk the egg white until stiff then fold into the batter. Dust the onion rings in a little flour then dip into the batter. Carefully place in the hot oil one at a time. Only fry up to 10 onion rings at a time or the temperature will drop. When the rings float to the surface, cook for a further minute, turning once or twice until golden all over. Carefully remove from the oil, drain on kitchen towel and put on a large baking tray. Keep the rings in the oven so they remain warm while you cook the steaks.
Heat 1tbsp oil in a large nonstick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Meanwhile, heat the remaining oil in a nonstick frying pan and add the mushrooms and tomatoes, cooking for 2-3 minutes on each side. Serve with the sirloin steaks and onion rings on the side.
Tip: Test if the vegetable oil is ready for deep-frying and place a large cube of bread into the oil. If the bread browns nicely in 1 minute, it’s ready.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.