Rump Steak with Potato and Herb Salad
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.