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Rump Steak with Chimichurri & Smashed Potatoes

Looking for a hearty steak dinner recipe? You'll love this tasty Rump Steak with Chimichurri & Smashed Potatoes, a delicious take on the family fav.
Photo of Rump Steak with Chimichurri & Smashed Potatoes

Ingredients

  • 1 cup Italian parsley
  • 2 cloves garlic
  • 2 teaspoons lemon zest
  • 1 tablespoons oregano
  • 1 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 red chilli
  • 1 pinch salt and pepper
  • 600 grams beef rump steak
  • 1 kilograms baby potatoes
  • 120 grams salad mixed
  • 2 tomatoes
  • 1/4 cucumber
  • 2 tablespoons French dressing
  • 1 cup Italian parsley
  • 2 cloves garlic
  • 2 teaspoons lemon zest
  • 1 tablespoons oregano
  • 1 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1/2 red chilli
  • 1 pinch salt and pepper
  • 600 grams beef rump steak
  • 1 kilograms baby potatoes
  • 120 grams salad mixed
  • 2 tomatoes
  • 1/4 cucumber
  • 2 tablespoons French dressing

Method

  1. Step 1 of 12
    In a blender, blitz together the parsley, garlic, lemon zest, oregano, vinegar, and oil.
  2. Step 2 of 12
    Place the mixture in a small bowl. Fold through the chopped chilli and season with salt and pepper.
  3. Step 3 of 12
    Set aside until needed or store in the fridge for up to 3 days.
  4. Step 4 of 12
    Preheat the oven to 200°C (180°C fan-forced).
  5. Step 5 of 12
    Rub the rump steak with 1 Tbsp oil and season with salt and pepper.
  6. Step 6 of 12
    Heat a frying pan to high heat. Sear the steak on all sides for 1 and ½ minutes until lightly browned.
  7. Step 7 of 12
    Parboil the potatoes in salted water for 10 minutes until tender, and drain.
  8. Step 8 of 12
    Place potatoes into a non-stick or lined oven tray. Lightly press with the back of a spoon to smash.
  9. Step 9 of 12
    Drizzle with a tablespoon of oil, season, and place into the oven for 20 minutes until crispy and golden.
  10. Step 10 of 12
    While the meat and potatoes are cooking, prepare the salad. In a large bowl, toss the salad leaves, tomatoes, and cucumber with the French dressing.
  11. Step 11 of 12
    When ready to serve, slice the fillet and place onto a serving platter. Drizzle over some of the chimichurri, serving the remaining on the side.
  12. Step 12 of 12
    Serve the steak with hot smashed potatoes and salad.

Nutrition per serving

1651 Kilojoules
Protein19 grams
Fat28 grams
Carbs15 grams
Sugars1 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

  1. Step 1 of 12
    In a blender, blitz together the parsley, garlic, lemon zest, oregano, vinegar, and oil.
  2. Step 2 of 12
    Place the mixture in a small bowl. Fold through the chopped chilli and season with salt and pepper.
  3. Step 3 of 12
    Set aside until needed or store in the fridge for up to 3 days.
  4. Step 4 of 12
    Preheat the oven to 200°C (180°C fan-forced).
  5. Step 5 of 12
    Rub the rump steak with 1 Tbsp oil and season with salt and pepper.
  6. Step 6 of 12
    Heat a frying pan to high heat. Sear the steak on all sides for 1 and ½ minutes until lightly browned.
  7. Step 7 of 12
    Parboil the potatoes in salted water for 10 minutes until tender, and drain.
  8. Step 8 of 12
    Place potatoes into a non-stick or lined oven tray. Lightly press with the back of a spoon to smash.
  9. Step 9 of 12
    Drizzle with a tablespoon of oil, season, and place into the oven for 20 minutes until crispy and golden.
  10. Step 10 of 12
    While the meat and potatoes are cooking, prepare the salad. In a large bowl, toss the salad leaves, tomatoes, and cucumber with the French dressing.
  11. Step 11 of 12
    When ready to serve, slice the fillet and place onto a serving platter. Drizzle over some of the chimichurri, serving the remaining on the side.
  12. Step 12 of 12
    Serve the steak with hot smashed potatoes and salad.

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