Tonight I wanted to cook up something simple with the leftover Rump steak I had from our bbq last week. To give it a bit of a tweak I used this recipe from The Summer Donna Hay magazine. Very simple to thrown together & really delicious, I served the steak & chips with fresh cherry tomatoes, lettuce & cucumber from my mums garden, they were so bursting full of just picked, sun ripened flavour that I didn't even bother adding a dressing. Yum! Not bad for a tired Monday night
Pepper Steak with Rosemary Chips
4 desiree (waxt) potaotes, cut into wedges
1 tblspn olive oil
1 tblspn rosemary leaves (I used heaps more cut fresh from my herb shelf)
sea salt & cracked black pepper
2 x 500g rump steaks, trimmed
1 teaspoon cracked black pepper, extra
1 tbspn green peppercorns, drained & crushed
1 garlic clove, crushed
30g (1 oz) butter
Preheat oven to 200c. Place the potatoes in a baking tray with the oil, rosemary, salt & pepper & toss to combine. Cook for 20 minutes or until golden (mine took a bit longer). Set aside & keep warm.
Cut the steaks in half & place in a non-metallic bowl with the extra oil, pepper, green peppercorns & garlic & toss well to combine. Heat a large non stick frypan over high heat. Cook the steaks for 3-4 minutes each side or until cooked to your liking. Remove from the pan & keep warm. Add the butter to the pan & cook for 1 minute. Place the steaks on plates, top with butter & peppercorn mixture & serve with chips.
3 comments:
You make steak and chips look so healthy and virtuous!
Nothing like a good hunk of meat to bring out the inner cave girl. I also love using Mr Oliver's inspired rosemary salt on spuds: made by bashing up fresh rosemary leaves with maldon salt and spinkling on while still hot from the oven.
Homemade chips are the best... I'm not sure if its a good thing or not, but i realise that I subconsciously add salt, pepper, olive oil, and an array of herbs and spices (coriander seed, fennel seed, rosemary, thyme, paprika, chilli) to just about everything I put into the oven.
This looks great...I think I'm a meat and potatoes kind of guy.
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