Inspired by Jamie Oliver
Rump steak with salsa verde and crushed potatoes
Seared rump, sliced and spooned over with a sharp green herb sauce. Weeknight-quick and properly fresh.
Ingredients
- 500g rump steak, about 3cm thickFrom our counter: Rump / Sirloin →
- 500g baby potatoes
- A big handful each of parsley and basil
- 1 tbsp capers and 2 anchovies (optional)
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 5 tbsp olive oil
Method
- Boil the potatoes until tender, drain and crush lightly with a little olive oil and salt.
- Finely chop the herbs, capers and anchovies, then stir in the mustard, vinegar and olive oil.
- Pat the steak dry, season well and sear in a very hot pan for 3 to 4 minutes a side for medium-rare.
- Rest the steak for 5 minutes, then slice against the grain.
- Serve the steak over the potatoes with the salsa verde spooned on top.
Butcher's tip
Take the steak out of the fridge 30 minutes before cooking so it sears evenly.
