Pan-Fried Beef Rump Steak and Lemon Potatoes

Nutrition per serve

Ingredients

• 1pcs potato
• 2clov garlic
• 1pcs lemon
• 1pcs tomato
• 1pcs Lebanese cucumber
• 2pcs beef rump steaks
• 50g feta
• 30ml olive oil
• 10ml red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potato into 1cm-thick wedges. Crush or finely chop 2 garlic cloves. Finely grate the lemon zest, then cut into wedges. Combine 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper.
2. Step 2 — Roast potato
   Put the potato and half the lemon wedges on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.
3. Step 3 — Marinate steaks
   Meanwhile, cut the tomato into 2cm chunks. Halve the cucumber lengthwise and cut into 1cm chunks. Put the steaks, garlic, lemon zest and 2 tsp olive oil in a bowl, season with salt and pepper and turn to coat.
4. Step 4 — Pan-fry steaks
   Heat a medium frypan over high heat until hot (see Kitchen 101). Reduce the heat to medium-high and cook the steaks, turning regularly, for 4-6 mins for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
5. Step 5 — Serve up
   Add the tomato and cucumber to the dressing and toss to combine. Crumble over the feta. Squeeze the roasted lemon wedges over the potato. Slice the steaks. Divide the steak, potato and salad among plates. Serve with the remaining lemon wedges to squeeze over. Enjoy!
6. Step 6 — Kitchen 101
   It's important to have the pan very hot before adding the beef, otherwise it may stew slightly and become tough. To ensure tender beef, slice the steak against the grain.

Allergens

Sulfit, Milch