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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.