Bought 2 rump steaks for $15, mixed salad and found Kipfler potatoes; though not cheap to go with my leftover medley tomatoes. It has been ages I have not had rump steak. Got to have chili; I have added chili flakes and XO chili sauce from my friend.

Google: “Rump steak is cut from the cow’s hindquarters and is known for its rich flavour and good value. It provides high-quality protein, iron, B vitamins, and minerals like zinc and selenium. Although it is leaner and sometimes firmer than premium steaks, its nutritional benefits and versatility for grilling, pan-frying, or stir-fries make it a popular choice. This cut is great for muscle repair and contains important nutrients essential for health. Rump steak can be enjoyed in various ways, including grilling, broiling, or in fajitas and steak sandwiches. It has marbling, which adds flavour and juiciness.”

Google: “Kipfler potato is elongated with a yellow skin and light-yellow flesh. They are botanically classified as Solanum tuberosum and are members of the family Solanaceae along with eggplant and tomatoes. They are easily recognisable due to their long and thin shape – almost resembling a cigar. These potatoes are known to hold their shape well when cooked, which makes them perfect for roasting and as potato salad”.

My meal is colourful, delicious, flavourful, healthy, and spicy for my taste bud. Thanks to God for the rump steaks. Let’s cook!!!

Ingredients

1 small Kipfler potatoes, washed
2 rump steaks, each about 250 g
1 Tbs salt
medley cherries tomatoes, washed
mixed salad, washed and dried
1/4 c balsamic vinegar
chili flakes
XO chili sauce
water
1/4 c oil, plus more
1 Tsp garlic powder
salt
black pepper

Method

One day in advance

Combine 1/4 c of oil, 1/4 c balsamic vinegar, garlic powder, salt and black pepper in a jug and whisk well the marinade. Place the steaks in a double Ziploc bag and pour over the marinade. Squeeze out all of the air and seal the bag then massage the marinade into the steak, making sure all the steaks are well coated. Place on a plate and allow to marinade for overnight. Every 4 hours, gives the steak a rub to make sure it’s absorbed with marinade. You can marinade it for 1 hour or overnight.

The next day

Bring out steak from fridge to room temperature for 45 minutes. Preheat oven 200 degrees C. Put potatoes in a pot of water with 1 Tbs salt on medium high heat; cook for 7 minutes until cooked through – knife prick through and comes out easily, and slightly tender. Drain well on paper towel. 

Put a film of oil into a slightly deep baking tray, swirl the oil around to coat the baking tray. Once oven is hot enough, put the oil tray in for 10 minutes to preheat. This will give the potatoes crispy texture all around. Once potatoes are dry, slice potatoes on an angle for the flesh to come in contact with baking tray. Make sure there are space to help potatoes crisp. Brush hot oil to grease top of potatoes. It’s to prevent leathery potatoes.

Return the tray with potatoes back into oven, roast for 6-10 minutes. Halfway through, bring out flip over the other side. Baste again with hot oil from baking tray, this is to prevent skins becoming dry, and the flesh should be lovely golden. Allow to roast further 6-8 minutes or until potatoes are golden brown all over. Remove from oven and place potatoes on paper towel to absorbed oil. Immediately sprinkles salt onto very hot potatoes. Set aside loosely cover with foil to keep warm.

Use the potatoes baking tray, put steak and medley cherries tomatoes in, and season with salt and black pepper on medley cherries tomatoes. Put steak baking tray into the oven. Roast one side for 7 minutes. Flip over and roast for 6 minutes for medium rare. Until tomatoes had softened. Switch off oven, remove steak tray and let steak rest on a plate 5-7 minutes.

In a mixing bowl, put salad in and season with a bit of salt and pepper. Spoon 1-2 Tbs oil from tray and drizzle over the salad. Put potatoes back into the baking tray and into oven to warm up. To assemble, place salad on the top of plate. Followed by tomatoes on top of salad. Then some potatoes and steak at the bottom. I like to sprinkle a bit more black pepper, chili flakes and dollop XO chili sauce. You don’t have too. Serve with a glass of red wine. Enjoy!!!!

Note: Oven temperatures may vary. You might need to decrease temperature to 180 degrees C. Toss frequently potatoes might take 40-45 minutes until golden and crispy. You can use any potatoes of your choice so too any meat.  You can use carrots or pumpkins or capsicums. You may omit balsamic vinegar.

https://helenscchin.com/2023/09/11/rump-sliced-potato-and-roasted-medley-tomato-salad/

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