Double Smokehouse Beef & Rustic Herb Mayo Potatoes
with Chargrilled Garlic Green Beans
- Eggs
Well, partner, this here spread is enough to make even the hungriest cowpoke blush! We’re searing up a mean beef rump, wranglin’ some grilled green beans and rustlin’ together dill-parsley potatoes that’ll have the whole bunkhouse hollerin’ for more. And trust us, the smell alone'll draw folks in from across the ranch. No BBQ? No worries, our stovetop method’ll get you to the same delicious finish line. Giddy up and dig in!
Ingredients
1
Brown Onion
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
1
Garlic
1
Lemon
1 packet
Dill
600 g
Beef Rump
2
Potato
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). • Preheat BBQ to high heat. Boil the kettle. • Cut potato into bite-sized chunks. • Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan with vegetable stock pot and a drizzle of olive oil. Toss, set aside and allow to cool slightly.
• Meanwhile, trim green beans. Thinly slice brown onion. • Halve lemon. Finely chop garlic and dill (reserve some leaves for garnish). • In a small microwave-safe bowl, microwave garlic and olive oil in 10 second bursts, until fragrant. • In a medium bowl, combine green beans and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a third medium bowl, add beefrump and a drizzle of olive oil. Season and toss to coat.
• When the BBQ is hot, Grill green beans, turning occasionally, until tender, 4-5 minutes.• Add onion to the BBQ and cook, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer veggies back into one bowl and set aside. No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• When veggies are done, grill beef rump for 2-3 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes. • Meanwhile, grill lemon, cut side down, until charred, 2-3 minutes. No BBQ? Return frying pan to high heat with a drizzle of olive oil. Cook beef rump for 2 minutes each side for medium-rare. (Cook in batches if your pan is getting crowded). Cook lemon over high heat, cut-side down, until charred, 1-2 minutes.
• To the potatoes, add dill & parsley mayonnaise and toss to combine. • To the bowl with green beans and onion, add the garlic oil, chopped dill and a good squeeze of lemon juice. Season to taste.
• Thinly slice steak. • Divide chargrilled beef, dill-parsley potatoes and grilled garlic green beans between plates. • Garnish with reserved dill and serve with any remaining charred lemon. Enjoy!
