Rump steaks with cannellini bean bubble & squeak

This rump steak recipe with cannellini bean bubble & squeak is a delicious balanced dinner, drizzled with flavourful salsa verde.

  • 35 mins cooking
  • Serves 4
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  • 1 large lemon (200g)
  • 1 1/2 cups fresh flat-leaf parsley, chopped coarsely
  • 2 on teaspoons dijon mustard
  • 1 teaspoon baby capers in vinegar, drained, rinsed
  • 2 teaspoons dijon mustard
  • 1 teaspoon baby capers in vinegar, drained, rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1/4 cup (60ml) water
  • 200 grams (6½oz) brussels sprouts, trimmed, sliced thinly
  • 4 spring onions, chopped coarsely
  • 400 grams x 2 (12½oz) cans no-added-salt cannellini beans, drained, rinsed
  • olive-oil spray
  • 600 grams (1¼lb) beef rump steaks, fat trimmed


  • 1
    For the salsa verde, finely grate lemon rind; juice lemon. Process 1 cup of the parsley, 1 teaspoon of the mustard, capers, lemon rind and juice, oil and garlic until finely chopped and well combined.
  • 2
    To make the bubble-n-squeak, place the water in a medium saucepan; bring to the boil over high heat. Add sprouts and onion; cook for 2 minutes or until just tender. Add cannellini beans and remaining parsley and mustard; cook for 2 minutes or until warmed through. Using a vegetable masher, crush mixture to form a coarse puree. Cover to keep warm.
  • 3
    Meanwhile, heat a heavy-based frying pan over high heat. Spray pan with oil; cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate, cover loosely with foil; rest for 5 minutes. Return all resting juices to pan and cook over low heat for 1 minute or until reduced by half; season to taste with pepper. Slice steaks across the grain.
  • 4
    Divide bubble-n-squeak and steak among four plates. Spoon salsa verde and pan juices over steak, season with pepper to serve.


Use half mint and half flat-leaf parsley in the salsa verde, if you like.

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