Rump Steak & Slap Chips
Ingredients
4 x 200 - 250 grams beef rump steaks
Salt
Crushed black pepper
3 cloves of garlic roughly crushed
Handful of fresh sage leaves
4 Tablespoons of butter
For the Garlic Sage Aioli
1 cup mayonnaise
1 clove crushed garlic
1/2 teaspoon dried sage
1 tablespoon Worcestershire sauce
Crushed black pepper
Servings
4
Products we used
Directions
Prep Time: 5 minutes
Total Time: 10 minutes
- Cook McCain Slap Chips according to package instructions
- Heat a skillet over high heat until smoking hot
- Pat dry beef rumps and sprinkle generously with salt and cracked black pepper
- Add the butter, garlic and sage to the pan and swirl the pan and then place the rump steaks into the skillet
- Sear the steaks for about 3 minutes per side, drizzling the butter over the steaks while cooking.
- Remove the rumps and allow to rest
- While the rumps are resting, get ready to make the aioli
- Combine all the ingredients for the aioli and mix well and place in a bowl
- Plate up your delicious rumps with the McCain Slap Chips and the garlic sage aioli on the side.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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