Rump Steak
So you’ve got your hands on some of the best value for money, grass-fed beef in Geelong (AKA our rump steak), now you’ve got to figure out what to pair it with.
You’ve opted for a slice of lean meat that’ll be kind on your tastebuds, health and wallet. So we’re recommending a side salad and sauce to a similar effect.
How about a crunchy, colourful salad that’s the perfect balance of sweet and spicy and a zingy, salty, fresh herb-filled chimichurri, that’ll flawlessly compliment a medium rare rump steak?
We’ll take the saliva dribbling from the corner of your mouth as a sign of your feeling inspired… let’s get cooking!
Preperation Time: 30 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients
For Steak
- 1kg of grass-fed rump steak
- 1 clove of garlic
- Olive oil & butter to cook with
- Salt & pepper
- Thyme
For Salad
- 1/4 of a head of purple cabbage
- 2 carrots
- 6 rings/slices of pineapple
- 1 red onion
For Dressing
- ½ a lemon
- 2 teaspoons of sugar
- 5 tablespoons of Sriracha Mayo
For Chimichurri
- 1 handful of basil
- 1 handful of parsley
- 1 handful of mint
- 2 cloves of garlic
- 6 anchovies
- 8 tablespoons of olive oil
Cooking Method
- Finely slice cabbage and red onion, dice pineapple and grate carrots into a salad bowl.
- Using a ramekin combine sriracha mayo, fresh lemon juice and sugar and stir, then dress the salad.
- Place ingredients for chimichurri in a food processor and blitz until you achieve a paste consistency.
- Heat an oiled pan on high, and season rump steak with salt and pepper. Once hot, place the steak in the pan and fry for 2-3 minutes (until the cooked side shows some colour). Flip the steak and cook until the steak is firm to the touch (it should feel the same as pinching your hand between your thumb and second knuckle). Baste in butter, garlic and thyme to finish.
- Rest steak before plating with other elements.
Essential Tips
Rest steak before plating with other elements.
