Beef Rump Steaks with Herb Potatoes and Broccoli Salad

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ grill to medium-high (if using).
2. Pat potatoes dry with paper towels and toss on prepared tray with herb spice mix and a drizzle of olive oil. Cook for about 25 minutes, until tender. Turn once during cooking.
3. While potatoes cook, roughly chop broccoli into bite-sized pieces. Place in a medium, heatproof bowl with a pinch of salt and cover with boiling water. Leave for 5–7 minutes, until bright green and tender. Drain, refresh under cold water and leave to drain. Set bowl aside.
4. While broccoli cooks, prepare remaining salad. Grate courgette; dice tomatoes 2cm; roughly chop mint. Set all aside. Heat a drizzle of oil in a large fry-pan on medium-high heat.
5. Pat beef dry with paper towels and season with salt and pepper. Cook for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for a few minutes before slicing thickly against the grain.
6. While beef rests, return drained broccoli to bowl with a drizzle of olive oil. Add all remaining broccoli salad ingredients and toss to combine. Season to taste with salt and pepper.
7. Divide slices of beef rump steak, herb potatoes and broccoli salad between plates and serve remaining honey mustard aioli on the side.