Double Parsley Butter Rump Steak
with Cauliflower Mash & Broccoli
Ingredients
2
Garlic
300 g
Beef Rump
1
Broccoli
1 packet
Parsley
2
Potato
1
Cauliflower
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel and cut potato into bite-sized pieces. Cut cauliflower and broccoli (including stalk!) into small florets. • Cook potato and cauliflower in the boiling water until easily pierced with a fork, 12-15 minutes.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• In the last 8 minutes of cook time, place a colander or steamer basket on top and add broccoli. Cover and steam until broccoli is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. • Transfer broccoli to a bowl. Season, drizzle with olive oil and cover to keep warm. • Drain potato and cauliflower and return to saucepan. Add the butter (for the mash) and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
• While potatoes are boiling, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
TIP: If your beef rump is more than 3cm thick, cut in half horizontally before pounding for a shorter cook time. TIP: Pounding the beef ensures that it's extra tender once cooked.
Custom Recipe: If you've doubled your beef rump, cook in batches for the best results.
