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
We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
Chef Reuben's Grass Fed T-bone Steak recipe with an Anchovy Salsa Verde, finished with 'THE BEST' tomato salad is perfect for when want to impress your guests this summer but you don't want to spend hours in the kitchen. Using our organic beef from right here in Victoria, and fresh vegetables from our online market store. Take our word for it, this recipe is a crowd favourite!
From Hagen's:
Steak 1x 750 gram T-Bone
For the Salsa Verde
1 banana shallot
50 gram pickled jalapenos
50 grams capers in brine drained
1 tin Ortiz anchovy
2 cloves garlic
120 ml red wine vinegar
½ bunch parsley flat leaf
½ bunch of coriander
½ bunch mint
220 ml olive oil
Flake salt pinch
For the tomato salad
8 X Good quality Ripe truss/Roma tomatoes
1 banana shallot
200 ml x Extra virgin olive oil
100 ml x Red wine vinegar
½ bunch green basil
½ bunch thyme
50 gram Capers
Method
Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl
Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge
Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil
Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper
Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper
Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that
After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately
Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire.
