Ingredients:
- 1 halal rump steak (about 200-250g for a hearty serving)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves of garlic, minced
- 1 sprig of fresh rosemary (or 1 teaspoon dried rosemary)
For the Sides:
- 200g potatoes, cut into wedges
- A handful of green beans, ends trimmed
Instructions:
- Prep the Steak : Allow your steak to come to room temperature for about 20 minutes before grilling. This ensures even cooking.
- Season: Rub both sides of the steak with olive oil, minced garlic, salt, and freshly ground black pepper. Gently press a sprig of rosemary onto one side of the steak to infuse it with flavour.
- Potatoes: Preheat your oven to 200°C. Toss the potato wedges with a bit of olive oil, salt, pepper, and some rosemary. Spread them out on a baking tray and roast for about 25-30 minutes, or until golden and crispy.
- Green Beans: While the potatoes are roasting, steam the green beans for about 3-4 minutes until they’re bright green and tender-crisp.
- Grill the Steak: Preheat your grill (or grill pan) on high heat. Grill the steak for about 3-4 minutes on each side for medium-rare, or longer depending on your preferred level of doneness. Remember, the rosemary sprig should be under the steak while it grills to smoke and flavour the meat.
- Rest: Very important – let your steak rest for about 5 minutes after grilling. This lets the juices redistribute, ensuring your steak is juicy and flavourful.
- Serve: Slice the steak against the grain and serve with your roasted rosemary-garlic potatoes and steamed green beans on the side.
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