Seared Beef Rump & Chat Potatoes
with Cherry Tomato Salad & Garlic-Caper Butter Sauce
Ditch the basic meat-and-three-veg and whip up this delightful beef rump dish instead. we've added carrot to the potato to keep the carbs in check, and topped the tender steak with a heavenly butter, which you can spike with chilli flakes if you'd like a little more heat. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Chat Potatoes
1 sachet
Chilli Flakes
2
Garlic
1 packet
Mixed Salad Leaves
1 sachet
Aussie Spice Blend
300 g
Beef Rump
1 packet
Snacking Tomatoes
1
Cucumber
1 packet
Capers
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the chat potatoes between two trays.
• Meanwhile, finely chop garlic. Halve snacking tomatoes. Roughly chop cucumber and capers. Set aside. • Place beef rump between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened. • Season with salt and pepper, then set aside. TIP: Pounding the beef ensures it's extra tender once cooked!
• In a small bowl, mash the butter, garlic, capers and a pinch of chilli flakes (if using) with a fork. Season, then set aside.
• See 'Top Steak Tips!' (below). When veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add garlic butter, turning beef to coat. Transfer to a plate.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add snacking tomato and mixed salad leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!
• Slice the beef rump. • Divide steak, chat potatoes and cherry tomato salad between plates. • Spoon any remaining garlic-caper butter from the pan over the steak. Serve with mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious flavour, with the Aussie spice blend on potatoes and garlic-caper butter sauce receiving particular praise.
- Ease of prep: Customers found this meal quick and easy to prepare, with stress-free cooking and simple instructions.
- Suggestions: Some added fried onions to complement the steak. Consider serving with aioli instead of mayonnaise for extra flavour.
- Portions: Several noted the steak portion was small; increasing the amount of beef would improve the meal for some.
- Meat quality: Opinions varied on the beef's tenderness and fat content. Tenderising helped, but some found their cuts tough or gristly.
