Grilled Beef Rump & Chilli-Crushed Potato
with Apple & Charred Onion Salad
- Milk
Your grill is calling your name again; it’s time for another epic barbecue feast! Tonight we’ve got a perfectly tender beef rump steak, served alongside crushed chilli-garlic potatoes. The salad is a real crowd-pleaser, with charred onion and crisp apple tossed through fresh salad leaves. No BBQ? No worries? Just follow the stovetop method.
Ingredients
1
Red Onion
300 g
Beef Rump
1 sachet
Chilli Flakes
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
2
Garlic
1
apple
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Boil the kettle. Preheat BBQ to high heat. • Cut potato into bite-size chunks. • Cut apple into thin wedges. • Thinly slice onion (see ingredients). • Finely chop garlic. • In a medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • To a second medium bowl, add beef rump and a drizzle of olive oil. Season and toss to coat.
• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat, then add the butter, garlic and chilli flakes (if using) and cook, stirring until fragrant, 1 minute. Remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.
• When the BBQ is hot, grill onion, tossing occasionally, until tender and slightly charred, 6-8 minutes. • Transfer onion back into one bowl and set aside. No BBQ? Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
• Grill beef rump, turning, for 6-10 minutes for medium-rare or until cooked to your liking. • Transfer to a plate and leave to rest for 5 minutes. No BBQ? Return frying pan to high heat with a drizzle oil over high heat. When oil is hot, cook beef, for 2 minutes each side for medium-rare or until cooked to your liking
• To the bowl with onion, add mixed salad leaves, apple and a drizzle of balsamic vinegar and olive oil. Season to taste.
• Slice beef. • Divide grilled beef rump, chilli-crushed potatoes and salad between plates. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The chilli-crushed potatoes were a hit, with many planning to make them again. Some found the steak bland and suggested adding a sauce.
- Ease of prep: The potato preparation method was praised for being both easy and tasty.
- Suggestions: Consider frying the potatoes a bit longer for extra crispiness. Add chilli flakes to boost the overall flavour of the dish.
