INGREDIENTS

• 600gm Rump Steak – from Sutcliffe Meats
• 1 tbsp Rice Bran Oil
• 4 medium sized Potatoes, thinly sliced
• 2 medium Brown Onions, thinly sliced
• 4 cloves of Garlic, diced
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Butter
• Salt
• Ground White Pepper
• Parsley, chopped
• Grain mustard

METHOD

1. Pre-heat heavy based pan and with a splash of rice bran oil and sauté the potatoes for 5 minutes.
2. Add the olive oil and cook for a further 10 minutes stirring occasionally.
3. When potatoes are turning a golden brown, add the butter onion and garlic for about 5 more minutes until cooked.
4. Season to taste and sprinkle with parsley.
5. Meanwhile heat a heavy based pan or BBQ to a medium high heat. Drizzle with a splash of rice bran oil and add the steak.
6. Sear for 3 minutes on each side then smear with grain mustard and set aside to rest for 3 mins.
7. Serve the delicious steak with the Lyonnaise potatoes and enjoy.

*All vegetables, fruit, herbs & spices from Freshworld