Rump Steak Recipe

Prep potatoes

Peel (optional) and cut the potatoes into even 1/4–1/2 inch (6–12 mm) sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Soak the fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispiness. Drain and pat completely dry on kitchen towels before cooking.

Cook (oven method)

Preheat oven to 220°C (425°F). Toss dried fries with 1 tbs oil, paprika (if using) and half the fine sea salt. Spread in a single layer on a baking sheet lined with parchment. Bake 20–30 minutes, turning once halfway, until golden and crisp. Adjust time for thickness. Season with remaining salt immediately after baking.

Cook (stove/fry method)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 175°C (350°F). Fry potatoes in batches 3–5 minutes until light golden and tender, remove and drain on paper towels. Increase oil to 190°C (375°F) and return fries to oil for 1–2 minutes until crisp and golden. Drain and season with salt and paprika immediately.

Finely chop parsley and cilantro (if using) and mince the garlic. Combine chopped herbs and garlic in a bowl.

Add red wine vinegar, lemon juice (if using), dried oregano, red pepper flakes, sea salt and black pepper. Stir to combine.

Whisk in extra-virgin olive oil until emulsified. Taste and adjust seasoning. Let sit at least 10 minutes at room temperature to allow flavors to meld. Can be made up to 24 hours ahead and chilled; bring to room temperature before serving.

Bring steak to room temperature for 20–30 minutes before cooking. Pat dry with paper towels.

Season both sides of the rump steak with coarse sea salt and freshly ground black pepper. Rub with 1 tbs olive oil to coat lightly.

Preheat a grill pan or heavy skillet (cast iron recommended) over high heat until very hot — about 3–5 minutes. If grilling outdoors, preheat to high.

Place the steak on the hot surface and cook without moving: for medium-rare (recommended for a 200g rump about 1–1.25 inches thick) cook about 3 minutes per side. For medium cook 4 minutes per side. Adjust time for thickness and desired doneness. Use an instant-read thermometer: 52–54°C (125–130°F) for medium-rare, 57–60°C (135–140°F) for medium.

In the last 30 seconds to 1 minute of cooking, add 1/2 tbs butter to the pan and tilt the pan, spooning the melted butter over the steak to baste (optional).

Remove steak to a warm cutting board, loosely tent with foil, and rest for 5–8 minutes. Resting allows juices to redistribute.

Slice steak against the grain into thin slices. Season lightly with extra salt or pepper if needed and sprinkle chopped parsley as garnish.

Serve steak immediately with chimichurri spooned over or on the side and fries alongside.

If desired, place a small knob of butter on the hot sliced steak right before serving to melt through. Garnish fries and steak plate with a little chopped parsley and serve chimichurri in a small ramekin or spooned over steak.