Beef Rump Steak With Smoky Kumara And Citrus Vegetables Food

BEEF WITH SMOKY KUMARA WEDGES AND CITRUS VEGETABLE

Steps:

• Steps oven to 220°C. Line an oven tray with baking paper. Toss kumara and smoked paprika with a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for about 15 minutes, until golden and crispy. Turn once during cooking. Thinly slice kale leaves and slice carrot and courgette 0.5cm. Set all aside separately. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Pat beef dry with paper towels and season with salt and pepper. Add to pan and cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Reserve pan and set beef aside, covered in foil to rest, while you prepare the rest of the meal. Carefully wipe pan clean with paper towels and return to a medium heat with a drizzle of oil. Cook carrot and courgette for 2-3 minutes, tossing often, until beginning to soften. Add kale to pan and stir-fry for about 1 minute, until wilted. Add stock and butter and continue to cook for about 2 minutes, until liquid has reduced to a thin glaze. Remove pan from heat, add lemon zest and season with salt and pepper. place smoky kumara wedges, citrus vegetables and beef onto a plate. Dollop a little lemon lime aioli on the side and use a pair of scissors to snip micro Dijon at the base and sprinkle over top of beef.

RUMP STEAK

Steps:

• Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
• Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
• Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.

SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW

Steps:

• Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
• To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
• Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
• Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.