You don't have to go out this week to enjoy a great steak. For this recipe you pan fry 200g grass fed rump steaks, top them with mustard, parsley and lemon butter and serve with oven roasted potato chips and a peppery rocket salad.
400g desiree potatoes
2 sprigs of parsley
1 tsp Dijon mustard
2 x 200g 1 inch thick rump steaks
1. To make the chips, preheat oven to 200ºC on fan bake. Cut potatoes into 1cm thick chips and place on a baking tray. Drizzle generously with olive oil and season with salt and pepper. Place on middle rack in oven and cook for 25 – 30 minutes or until golden.
2. Combine room temperature butter with finely chopped parsley, Dijon mustard, salt and pepper.
3. Season steak generously with salt and pepper. With 10 minutes to go on the chips, heat a lightly oiled frying pan to high heat. Add the rump steaks to the pan and cook for 3 minutes on each side (medium rare). Once cooked, remove steaks from pan. Top each steak with even portions of the bistro butter and rest for 3 minutes.
4. To serve, combine rocket, a drizzle of olive oil, juice of half the lemon, salt and pepper. Plate chips, steak and salad.
This recipe is included in this week's Ready to Cook Home delivery collection.
Get $30 off your first order with code: GOODFOOD