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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!