Rump Steak with Lyonnaise Potatoes

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