Rump Steak with Potato and Herb Salad
Photography by Aaron McLean.
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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!