Liv from our Head Office has created this foolproof and super simple recipe using our organic rump steak. Whether you are cooking for 2 or feeding a crowd, we know this recipe will be a hit!
Serves 2-3
Ingredients
750g Rump Steak
Chimichurri
Bunch of Parsley
Handful fresh Oregano
2 Garlic Cloves
1 tbsp Red Wine Vinegar
1 tbsp Capers
150ml Olive Oil
Spuds with Thyme and Feta
½ kg Dutch Cream Potatoes, peeled and halved
2 Garlic Cloves,
100g Feta Cheese
Handful fresh Thyme
Tomato Salad
300g Tomatoes, halved or quartered
Basil
½ Red Onion, finely chopped
1 tbsp Red Wine Vinegar
Extra Virgin Olive Oil
Method
Preheat oven to 200 degrees
Pull the steak out of the fridge and sit on the counter while you prepare the rest of the meal, to allow it to come to room temperature. Pat it down with paper towel and salt generously.
Put potatoes in saucepan with salted cold water and bring to boil, cook until just tender.
Place potatoes in a pan with oil, salt and crushed garlic cloves and throw in oven
Put chimichurri ingredients into a food processor and blend until smooth adding salt to taste
Gently toss tomatoes, red onion and basil in a bowl. Season with salt, pepper, olive oil and red wine vinegar
Twenty minutes before the spuds are done, you can start cooking the steak
Heat a heavy based pan over high heat with oil and once hot add the steak. Sear one side for around 4 minutes and then turn. Cook the remaining side for another 3 minutes and then let it rest for 15 minutes
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