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Rump steak with roast potatoes and salad

Take the meat out of the fridge 30 minutes before cooking: cold in the middle, it burns outside before cooking inside.

Hot dish · 2 servings · Prep time 45 min

Per serving

Calories473kcal
Protein47g
Carbs43g
Fat12g

Ingredients

  • 350 gRump steak
  • 450 gPotatoes
  • 150 gSalad leaves
  • 10 gMustard
  • 15 mlOlive oil
  • 3 pieceGarlic

Method

  1. Heat the oven to 210 °C. Cut the potatoes into wedges, toss with two thirds of the oil, the unpeeled garlic and salt, and roast for 35 minutes.
  2. Take the steak out of the fridge 30 minutes before cooking.
  3. Sear it in a very hot pan with the remaining oil for 2 to 4 minutes per side, depending on how you like it, and rest for 5 minutes.
  4. Dress the lettuce with the mustard thinned with a little water and serve with the sliced steak and potatoes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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