Rump Steak with Potato and Herb Salad

Dish - Everyday Dish - - Mains -

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

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