Rump Steak with Aioli and Potato Salad
Having hardly been kid-free for quite some time, and my son liking neither steak nor chops, Neil and I had been looking forward to a nice, juicy steak last night as we approached our much-anticipated kid-freeness. Then the message from Connor's dad came through, "Going to Dampier tonight", meaning my son is with us for another few days. Rethink time!!!!
Selfishness reigned. We decided that sausages were easily substituted for steak for the non-discerning (i.e. Connor), and went ahead with our own semi-formulated plan to have steak — but also noting in my iPhone's very slick shopping list app, Shopper, to get a couple of snags for Connor as well.
I opened MacGourmet and Neil and I browsed through all the recipes I filtered out as containing "steak". We shortlisted them, then finally decided on a pick of Neil's — something we hadn't tried before. To tell the truth, I was a bit dubious as it hadn't appealed hugely to me, but I'd given Neil the choice and that was it: Rump Steak with Aioli and Potato Salad. This was derived from a similar recipe on The Main Meal website.
In all, the flavours worked together far better than I'd imagined and this experiment resulted in another "keeper".
Rump Steak with Aioli and Potato Salad
A beautiful variety of colour and flavour.
Serves 2
Ingredients
- 400 g rump steak, halved
- Potato Salad
- 300 g kipfler potatoes
- 1 medium red capsicum, sliced thickly
- 1 bunch asparagus
- 2 tablespoons flat-leaf parsley leaves
- 1 tablespoon lemon juice
- olive oil
- Aioli
- 1/4 cup good quality egg mayonnaise
- 1 small clove garlic, crushed
- 2 tablespoons coarsely chopped coriander leaves
Directions
- Wash the potatoes, place in a saucepan and cover with cold water. Bring to boil and cook until just tender. Slice thickly.
- Heat a BBQ plate or chargrill or other heavy pan. Spray the capsicum with oil and cook for a couple of minutes on each side until just tender. Remove.
- Spray the pan with oil if necessary, and add the asparagus. Cook, turning, for a few minutes until bright green and tender-crisp. ("Tender-crisp". Love that term!) Remove.
- Lightly brush the rump steaks with oil and season with salt and freshly-ground pepper. Add to pan and cook for 3 minutes or so each side for medium-rare to rare, depending on the thickness of the steak. If the steak is really spongy when you press on it lightly with your tongs, it is probably still raw. Keep testing as it cooks and feel how the resistance changes. This takes experience more than anything but you will eventually know when it's cooked "just right" for you. (I'm still getting the hang of this and wouldn't like to cook steak for numerous folks with different preferences, but for our own rare/medium-rare tastes we do ok.) When cooked to your liking, remove to a warmed plate and cover loosely with aluminium foil to rest for 5 minutes.
- Place the potatoes in a bowl and season lightly with salt and pepper. Add the capsicum, asparagus and parsley. Drizzle with a little olive oil and add the lemon juice, and stir carefully to combine.
- For the aioli, combine the mayonnaise, garlic and coriander, and spoon into a small bowl.
- To serve, place salad on plates and overlap with steaks. Serve with aioli.
Posted by Vicki on Tuesday, November 03, 2009 at 07:19 PM in Recipes and Beef.
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