Classic Pub Style Rump Steak
Ingredients
- 4 Budd’s Grass Fed Free Range Rump Steaks approximately 250g each
- 2 tbsp olive oil
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 500 g potatoes cut into thick chips
- 1 tbsp olive oil for chips
- 120 g mixed salad leaves
- 250 g cherry tomatoes halved
- 1/2 red onion thinly sliced
- 4 onion rings optional
- 4 tbsp garlic butter
Instructions
- Preheat your oven to 220°C fan-forced.
- Toss the potatoes with olive oil, salt and pepper. Spread onto a lined baking tray and bake for 30–35 minutes or until golden and crispy.
- Remove the rump steaks from the fridge 20–30 minutes before cooking. Pat dry and season generously with sea salt and cracked black pepper.
- Heat a barbecue or heavy frying pan over high heat. Drizzle the steaks with olive oil.
- Cook the rump steaks for 3–4 minutes per side for medium rare, or longer to your preferred doneness.
- Transfer the steaks to a plate, top each with a spoonful of garlic butter and allow to rest for 5–10 minutes.
- While the steaks are resting, prepare the salad by combining the mixed leaves, cherry tomatoes and red onion.
- Cook the onion rings according to packet instructions if using.
- Serve the rested rump steaks alongside the crispy chips, fresh salad and onion rings.
Notes
Cooking times will vary depending on the thickness of your rump steak and preferred level of doneness.
For extra flavour, serve with your favourite steak sauce, mushroom sauce or peppercorn sauce.
Allowing the steak to rest after cooking helps keep it juicy and tender.
Budd’s Grass Fed Free Range Rump Steak is perfect for a classic pub-style meal at home, delivering great flavour and excellent value.
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