Chargrilled rump steak, potato salad and garlic mayonnaise

Char-grilled Rump Steak, Potato Salad and Garlic Mayonnaise

 

Serves: 4
• Preparation time: 25 minutes
• Cooking time: 8 minutes

Ingredients

Blue Triangle 4 x 200g rump steaks
Blue Triangle Potato salad
Blue Triangle 600 g small kipfler potatoes, washed
Blue Triangle 2 tsp olive oil
Blue Triangle 1 red capsicum, thickly sliced lengthways
Blue Triangle 2 bunch asparagus, ends trimmed
Blue Triangle ½ cup flat-leaf parsley leaves
Blue Triangle 2 tbsp lemon juice
Blue Triangle extra 2 tbsp olive oil
Blue Triangle Garlic mayonnaise
Blue Triangle ½ cup good-quality whole-egg mayonnaise
Blue Triangle 1 clove garlic, crushed
Blue Triangle ½ cup coarsely chopped fresh coriander

 

Method

  1. Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
  2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
  3. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad.

    To make the Potato salad: Cook potatoes until just tender, and then thickly slice. Drizzle with a little of the oil and season with salt and pepper. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender. Transfer to a heatproof bowl. Drizzle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and extra olive oil, and gently toss to combine.


    To make the Garlic mayonnaise: combine the mayonnaise, garlic and coriander.

 

Tips

Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.

Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier.

Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Kim Chilcott, Twin Towns Clubs & Resorts
Twin Towns Clubs & Resorts

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