Beef Rump Steaks and Kumara Chips

Beef Rump Steaks and Kumara Chips

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 5, 2017.

With onion gravy



  • 200g red kumara, scrubbed and cut into 1cm-thick chips
  • 1 teaspoon oil, for roasting (or use spray oil)
  • ½ bunch broccolini, ends trimmed


  • 275g lean beef rump steaks (at room temperature)
  • ½ teaspoon oil, for cooking (or use spray oil)


  • ½ teaspoon mustard (e.g. Dijon, wholegrain)
  • 1½ teaspoons tomato paste
  • ½ teaspoon balsamic vinegar
  • ½ cup chicken stock
  • ½ teaspoon soy sauce
  • ½ teaspoon cornflour
  • ¾ teaspoon peppercorn spice mix
  • ½ teaspoon oil, for cooking (or use spray oil)
  • ½ brown onion, thinly sliced
  • ½ punnet white button mushrooms, thinly sliced
  • 2-3 tablespoons parsley leaves and stalks, roughly chopped


  • ½ courgette
  • ½ punnet cherry tomatoes, cut in half
  • 50g baby spinach leaves
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon extra-virgin olive oil


  1. oven to 200°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to high (if using).
  2. Toss kumara with ½ teaspoon of oil on prepared tray and season. Roast for about 12 minutes. After 12 minutes, turn kumara and move to one side of tray. Toss broccolini on other side of tray with remaining oil and season. Roast for 8-10 minutes, until kumara and broccolini are tender.
  3. Heat a large, dry fry-pan or grill plate on high heat. Pat beef dry, rub with oil and season. Add beef to pan and cook for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Cover with foil and set aside to rest. Reserve resting juices and reserve pan.
  4. In a small bowl, add mustard, tomato paste, balsamic vinegar, chicken stock, soy sauce, cornflour and peppercorn spice mix. Stir well to combine. Set aside.
  5. Once beef is removed from pan, make onion gravy. Heat oil in same pan on medium heat and cook onion and mushrooms with a pinch of salt for 4-5 minutes, stirring regularly, until golden.
  6. Add tomato paste mix to pan with onion and cook, stirring for 1 minute, until sauce thickens. Stir through any beef resting juices until hot. Stir through parsley and set aside in pan.
  7. Use a vegetable peeler to peel courgette into long thin ribbons. When you reach the core, very thinly slice, add to a large bowl. Add all remaining salad ingredients. Toss to combine and season to taste.
  8. arrange kumara chips, salad and broccolini on plates. Place beef rump steaks on side, spoon over onion mushroom gravy.

Nutritional Information

Energy 1856 kj
444 kcal
Protein 50.0g
Carbohydrate 34.6g
Fat 18.3g