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Steak with Onion and Yorkshire Pudding

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300g Australian Beef Striploin
3 Large Onions
1 tbsp Vegetable Oil
250ml Beef Stock
2 tsp Corn Flour
Yorkshire Pudding
For the Yorkshire Pudding:
250ml Milk
200g Plain Flour
2 Eggs
½ tsp Salt
25g Butter


1 Preheat oven at 180 C for 20 minutes
2 To make Yorkshire pudding: Add milk and eggs into a bowl and whisk well. Tip in 100g flour and beat in until smooth. Tip another 100g flour and carry on beating until the mix is completely lump-free. Grease a baking sheet with oil, pour the pudding mix and bake for 30 minutes. Once the batter is risen and hollow, take out from the oven and remove any uncrisp batter from the middle.
3 To make the steak: Sprinkle salt evenly over the steaks. Heat a medium pan over high heat. Add oil and butter to pan; swirl well to coat. Add steak to the pan; cook for 3 minutes on each side or until browned. Rest the meat for 5 minutes.
4 Coat the bottom of a separate pan with oil over medium high heat. Allow the pan to heat until the oil is shimmering. Add the onions and sugar. Spread the onions out evenly over the pan and let cook, stirring occasionally.
5 Slice the meat, top with Yorkshire pudding and caramelized onions and serve immediately.