Char-grilled rump steak, potato salad and garlic mayonnaise

Ingredients

4 x 200g rump steaks

Potato salad

600 g small kipfler potatoes, washed

2 tsp olive oil

1 red capsicum, thickly sliced lengthways

2 bunch asparagus, ends pimmed

0.5 cup flat-leaf parsley leaves

2 tbsp lemon juice

expa 2 tbsp olive oil

Garlic mayonnaise

0.5 cup good-quality whole-egg mayonnaise

1 clove garlic, crushed

0.5 cup coarsely chopped fresh coriander

Method

Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad
To make the Potato salad: Cook potatoes until just tender, and then thickly slice. Drizzle with a little of the oil and season with salt and pepper. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender
liansfer to a heatproof bowl. Drizzle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and exlia olive oil, and gently toss to combine
To make the Garlic mayonnaise: combine the mayonnaise, garlic and coriander
Brush the steaks lightly with oil. Season with salt and pepper. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks
Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. To serve, place the steaks on plates, top steaks with mayonnaise, add a spoonful of potato salad
To make the Potato salad: Cook potatoes until just tender, and then thickly slice. Drizzle with a little of the oil and season with salt and pepper. Brush the capsicum with half the remaining oil. Cook on grill for 2 minutes each side or until tender
liansfer to a heatproof bowl. Drizzle the asparagus with remaining olive oil. Cook on grill for two minutes each side or until bright green and tender crisp. Place the potato, capsicum, asparagus and parsley in a large bowl. Drizzle with lemon juice and exlia olive oil, and gently toss to combine
To make the Garlic mayonnaise: combine the mayonnaise, garlic and coriander

Tips

Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew
Always rest meat after it comes off the heat. This allows the juices, which have been driven to the cenlie of the meat by the heat to return to the surface. If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier
Best beef steaks for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade

Char-grilled rump steak, potato salad and garlic mayonnaise

Ingredients

Method

Tips

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