Photographer: John Paul Urizar. Stylist: Olivia Blackmore. Photochef: Caitlyn McGrath.
Enjoy the serenity and ease of cooking for one with this perfectly chargrilled rump steak. Served with buttered mashed potatoes and tender green beans, with a tangy maple butter, it’s a delicious upgrade to a meat and three-veg dinner.
Ingredients
Method
DIJON MAPLE BUTTER
Combine all ingredients in a small bowl.
Heat a grill pan over high heat until searing hot. Rub olive oil into each side of the steak. Season with salt flakes and freshly ground black pepper on both sides.
Cook the steak for 3 minutes on each side for medium-rare or until done to your liking. Transfer to a warmed plate. Cover loosely with foil and rest for 5 minutes.
Meanwhile, bring a medium saucepan of salted water to the boil. Add green beans to water; cook for 2 minutes or until just tender. Drain, then return beans to the saucepan. Add a teaspoon of the Dijon Maple Butter and the smoked almonds; toss to combine.
Serve steak sliced with remaining Dijon Maple Butter, green bean mixture, mashed potato and radicchio, if desired.
Not suitable to freeze.
Test Kitchen tip
How to cook rump steak
To accurately cook your steak to perfection, measure the temperature using a meat thermometer: 52°C for rare, 57°C for medium-rare, 63°C for medium, 66°C for medium-well and 71°C for well-done. Hungry for more? Check out our detailed guide for the best way to choose, store and cook rump steak.
