Grilled Sweet 'n' Sticky Beef Rump & Radish Salad
with Herby Crushed Potatoes & Charred Onions
- Soy
- Milk
Give Dad the ultimate Father’s Day feed with sticky Kiwi spice-rubbed beef rump, smothered in our sweet and savoury glaze. Parsley crushed potatoes and a radish salad round out the meal, with charred onion for the finishing touch. It’s a hearty meal, worthy of the main man himself.
Ingredients
2 packet
Potato
1 packet
Parsley
300 g
Beef Rump
1 sachet
Kiwi Spice Blend
1
Red Onion
1
Sweet & Savoury Glaze
(Contains: Soy)
2
Radish
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
- Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
- Cut potato into large chunks.
- Roughly chop parsley.
- Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
- Return saucepan to medium-high heat, add the butter and parsley and cook, stirring, until fragrant, 1 minute.
- Remove from heat, and return potato to the pan, generously season with salt and pepper and toss to coat. Lightly crush with a fork. Cover to keep warm.
TIP: Add a splash of water if the potato looks dry!
- Meanwhile, thinly slice onion and radish.
- In a medium bowl, combine beef rump steaks, kiwi spice blend and a drizzle of olive oil.
- In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper.
- Preheat BBQ to high heat.
- Brush beef with sweet & savoury glaze.
- When BBQ is hot, cook beef for 3-4 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef for 4-5 minutes each side for medium-rare or until cooked to your liking.
- Grill onion on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes.
No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook onion, tossing occasionally, until tender and lightly charred, 4-5 minutes.
- Just before serving, in a large bowl, combine radish and mixed salad leaves with a drizzle of olive oil and vinegar. Season to taste.
- Slice beef rump (if preffered).
- Divide grilled sweet ‘n’ sticky beef, radish salad
and herby crushed potatoes between plates. - Drizzle any resting juices over beef, then top with
charred onion to serve. Enjoy!
