Rump Steak with Potato and Herb Salad

, from Issue #59. September, 2015
Photography by Aaron McLean.
    Rump Steak with Potato and Herb Salad

    This is my go-to potato salad recipe as it’s fantastic with just about everything: fish, meat and cold cuts.

    Serves: 4

    INGREDIENTS

    800 grams rump steak or cut of choice
    olive oil
    sea salt and ground pepper

    Salad
    500 grams small waxy potatoes, scrubbed
    3 tablespoons olive oil
    1 tablespoon lemon juice
    1 teaspoon Dijon mustard
    ¼ cup sliced cornichons or gherkins
    2 tablespoons capers
    2 spring onions, sliced thinly 
    1 cup picked parsley leaves

    METHOD

    Salad: Cook the potatoes in boiling salted water until tender.  Drain and run under cold water until cool enough to handle. Peel and cut into rough chunks. Whisk the oil, lemon juice and mustard in a large bowl and season well. Add the potatoes, along with all the remaining ingredients, and toss together.

    Steak: Rub the steaks with a little oil and season. Cook in a hot sauté pan for 2-3 minutes each side or until done to your liking. Cooking time will depend on the thickness of the steaks. Rest lightly covered for 3 minutes. 

    To serve: Place the steaks on plates and top with the salad. Serve with Dijon mustard if desired. 

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