A great summer dish, the delicious salad locks the flavours of the juicy steak together!
We have Yearling Rump Steak on special for just $19.90/kg! Pop by and try this recipe tonight!
600g baby Red Royale or baby white potatoes, halved
2 tbs extra virgin olive oil
1 tbs white wine vinegar
1 tsp wholegrain mustard
60g pkt Australian Baby Spinach
2 spring onions, thinly sliced
600g Yearling Rump Steak
1 bunch asparagus, woody ends trimmed, halved lengthways
200g Perino tomatoes, halved
Place the potato in a saucepan and cover with water. Cover and bring to the boil over high heat. Uncover and cook for 10 mins or until tender.
Whisk the oil, vinegar and mustard in a small bowl until combined. Drain potato and transfer to a large heatproof bowl. Drizzle with dressing. Turn to coat. Add spinach and spring onion. Season. Gently toss to combine.
Meanwhile, heat a barbecue grill or chargrill on medium-high. Cook the steaks for 3 mins each side for medium or until cooked to your liking. Transfer to a plate. Season. Cover with foil and set aside for 5 mins to rest.
Cook the asparagus on the grill, turning, for 3-5 mins or until tender.
Slice steaks. Serve with potato salad, asparagus and tomato.
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