Today, rump steak (will expire in a day), potato and carrot are on sale. My friend gave me a long packet cucumber. Addition to it, I am adding my leftover capsicum. I love to eat steaks, come in so many different cuts and when seasoned in freshly ground black pepper they are to die for. The ideas are using good quality steaks, and pouring your heart out to cook it, and to enjoy every method of the cooking experience learnt from various professional chefs, cooks and experiment the various ingredients to go along with the steaks.
Google: “Rump steak is a cut of beef from the hindquarter of the cow, known for its rich, beefy flavour and slightly firmer texture compared to more tender cuts like fillet or ribeye. It’s a lean cut, but it has a good amount of marbling (fat within the muscle), which contributes to its flavour and juiciness. Rump steak is versatile and can be cooked in various ways, including grilling, pan-searing, or roasting. It’s a fantastic source of high-quality protein, providing all nine essential amino acids needed for the growth and maintenance of body tissues, muscles, and the immune system.”
Google: “The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae. They’re rich in vitamin C, which is an antioxidant. Potatoes were a life-saving food source in early times because the vitamin C prevented scurvy. Another major nutrient in potatoes is potassium, an electrolyte which aids in the workings of our heart, muscles, and nervous system. While not strictly necessary, parboiling (briefly boiling) potatoes before roasting them is highly recommended for achieving a crispy exterior and fluffy interior, as it helps the potatoes cook more evenly and develop a better texture. “
My meal is hearty, comforting, healthy and delicious. Let’s cook!!!
Ingredients
1 rum steak
1 potato
1 carrot, sliced
1/4 cucumber, sliced
1 stalk of rosemary
1/4 capsicum, cut into bite size
Black pepper
garlic powder
salt
olive oil
balsamic vinegar
Method
Bring steak out of the fridge an hour before you want to start cooking it. Preheat the oven to 200°C. Place the potato and carrots in a pot of boiling, salted water and cook for about 5-7 minutes, or until potato is fork-tender but not falling apart and carrots are soft. Drain potato and carrots well and let it steam dry in a colander for a few minutes.
Pat dry rump steak with paper towel. Lined baking tray with foil, place a stalk of rosemary and drizzle oil on it. Place rump steak on top of the rosemary in a prepared pan. Give it a drizzle of oil and then generously season with salt and black pepper all over rump steak.
In another baking tray, lined with foil, toss the parboiled potato, capsicums and carrots with oil, season with salt and black pepper. Roast the steak on the bottom of the oven for 10-12 minutes: medium-rare, turning halfway and basting with the juices from the tray or until the desired doneness is achieved. After turning the steak, place the vegetables tray into the oven, roast for about 15 minutes; stir the vegetables halfway through roasting to ensure even cooking. Check on capsicums, that it’s not burnt. Prick with a fork the carrots and potato for tenderness.
Remove the vegetables from oven, drizzle some oil. Then plate up on top of plate from left side: starting with capsicums, carrots, cucumbers, and potato. Season with a bit more black pepper and cover with a tented foil and place it back in the switch off oven that is still hot. To keep them warm.
Remove from the oven, drizzle over balsamic, then tent it loosely with foil and leave to rest for 15 minutes, to allow the juices to redistribute and basting occasionally. Learnt from Jamie Oliver: slip a tea towel under one end of the tray, so the juices naturally gather at the other end and you can easily spoon off any excess fat into a clean jam jar (for the best roasties another day). (OPT).
When rested time up, plate up steak at the bottom of the plate. Drizzle with resting juices and shakes some pepper over the steak. Enjoy with a glass of red wine!!!
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