RARE RUMP STEAK WITH SALSA VERDE AND BABY POTATOES

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INGREDIENTS:

4 (200g each) rump steaks
2 Tbsp (30ml) Westfalia Garlic Flavoured Avocado Oil
Salt and milled pepper

Salsa verde:

1 cup (250ml) flat-leaf parsley
1 cup (250ml) basil
2 tsp (10ml) Dijon mustard
1 clove garlic
1 Tbsp (15ml) white wine vinegar
2 Tbsp (30ml) capers
½ cup (125ml) Westfalia Plain Avocado Oil

Method:

  • 500g baby potatoes, cooked
  1. Rub steaks with oil. Season well.
  2. Griddle, fry or grill steaks over coals until done to your liking. Set aside to rest.
  3. Place all salsa ingredients into a food processor and pulse until roughly chopped. Season.
  4. Serve steaks with potatoes and salsa verde.

DID YOU KNOW?

Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

Posted in Mains.