Rump And Chips Recipe

Finely chop the parsley and oregano and place in a small bowl.

Add the minced garlic, red wine vinegar, red pepper flakes, salt and pepper to the herbs.

Stir in the olive oil and lemon juice (if using) until combined. Taste and adjust seasoning. Set aside at room temperature for at least 15 minutes to allow flavors to marry.

Cut the peeled potatoes into even chips about 1 cm (3/8 in) thick. Rinse under cold water until water runs clear to remove excess starch.

Dry the potato strips thoroughly in a clean tea towel or paper towels—complete dryness helps crispness.

Heat the vegetable oil in a heavy pot or deep fryer to 140°C (285°F). If you don't have a thermometer, heat until a chip sizzles gently when added.

Blanch-fry the chips in batches for 4–5 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes.

Increase oil temperature to 180–190°C (355–375°F). Fry the chips again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp fine sea salt.

Remove the rump steak from the refrigerator 20–30 minutes before cooking to come closer to room temperature—this ensures even cooking.

Pat the steak dry with paper towels. Season both sides generously with 1 tsp fine sea salt and 1 tsp freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and swirl to coat.

Place the steak in the pan and sear without moving for 1.5–2 minutes to develop a good crust. Flip and sear the other side for 1.5–2 minutes. For a 140 g rump steak about 2 cm thick this typically yields medium-rare; adjust time ±30–60 seconds for desired doneness.

In the last 30 seconds of cooking, add 10 g unsalted butter and the crushed garlic clove (if using). Tilt the pan and spoon the melted butter over the steak (basting) to enhance flavour.

Transfer the steak to a cutting board and rest for 5 minutes to allow juices to redistribute. Slice against the grain into 5–6 mm slices or serve whole.

Plate the steak with a portion of hot chips and spoon chimichurri alongside or over the steak to taste.