Rump Steak with Potato and Herb Salad
This is my go-to potato salad recipe as it’s fantastic with just about everything: fish, meat and cold cuts.
Salad: Cook the potatoes in boiling salted water until tender. Drain and run under cold water until cool enough to handle. Peel and cut into rough chunks. Whisk the oil, lemon juice and mustard in a large bowl and season well. Add the potatoes, along with all the remaining ingredients, and toss together.
Steak: Rub the steaks with a little oil and season. Cook in a hot sauté pan for 2–3 minutes each side or until done to your liking.
Cooking time will depend on the thickness of the steaks. Cover
lightly and rest for 3 minutes.
To serve: Place the steaks on plates and top with the salad. Serve with Dijon mustard if desired. Serves 4