Rump Steak with Potato and Herb Salad
Photography 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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.