Beef Rump Steak with Hand-Cut Chips and Bearnaise Sauce

Beef Rump Steak with Hand-Cut Chips and Bearnaise Sauce

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 26, 2017.

A tasty Kiwi classic!


Ingredients

HAND-CUT CHIPS

  • 600g potatoes, scrubbed and cut into 1cm-thick chips
  • 1 tablespoon finely chopped thyme leaves (optional, adults)

BEEF RUMP STEAK

  • 550g beef rump steaks (at room temperature)

BALSAMIC VEGGIES

  • 200g green beans, ends trimmed
  • ½ punnet cherry tomatoes
  • 1 tablespoon balsamic vinegar (optional, adults)
  • ½ bag baby spinach leaves

TO SERVE

  • 100g Béarnaise sauce

Steps

  1. oven to 230°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
  2. Toss chips with thyme (if using) and a drizzle of oil on prepared tray. Season with salt and cook for about 25 minutes, until cooked through. Turn once to ensure even cooking.
  3. When chips have 10 minutes cook time remaining, pat beef dry with paper towels and season with salt. Heat a drizzle of oil in a large fry-pan on high heat and cook steak for about 2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  4. Set beef aside to rest, covered in foil, for about 5 minutes before slicing against the grain.
  5. Wipe pan clean with a paper towel and return to high heat with a drizzle of oil. Cook beans for 1-2 minutes, then add tomatoes and cook a further 1 minute, until tomatoes start to blister.
  6. Add balsamic vinegar (if using) to pan then transfer into a large bowl and fold through spinach.
  7. Divide slices of beef rump steak, hand-cut chips and balsamic veggies between plates. Serve a dollop of Béarnaise sauce on the side.

Nutritional Information

Energy 1975 kj
472 kcal
Protein 29.9g
Carbohydrate 23.0g
Fat 28.6g