Parsley Butter Rump Steak & Potato Mash
with Rainbow Carrots & Parsnip
Juicy steak, velvety mash, and a pop of color—this steak and mash spectacular is pure comfort with a gourmet twist! Drizzled with rich, herby parsley butter and served alongside sweet, roasted baby carrots and parsnip, it’s a hearty meal that’s as vibrant as it is delicious. Get ready to savour every bite!
Ingredients
300 g
Beef Rump
1 packet
Parsley
1 packet
Baby Rainbow Carrots
2 packet
Potato
2
Garlic
1
Parsnip
Nutrition
Cooking Steps
• See 'Top Steak Tips'! (bottom left). Preheat oven to 220°C/200°C fan-forced. • Trim green tops from baby rainbow carrots (see ingredients) and scrub them clean. Cut parsnip into wedges lengthways. • Place carrots and parsnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Meanwhile, bring a medium saucepan of lightly salted water to the boil. Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth, then cover to keep warm.
• Finely chop garlic and parsley. • Place butter (for the sauce) and garlic in a small microwave-safe bowl and microwave in 10 second bursts until softened. • Add parsley to the garlic butter and mash together with a fork. Season.
TIP: If you don't have a microwave, set the butter aside at room temperature to warm up and combine later!
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef rump, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Slice rump steak. • Divide steak, potato mash and roasted veggies between plates. • Spoon parsley butter over the steak to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The roasted rainbow carrots and parsley garlic butter were highlights, with several reviewers praising the flavoured butter on the steak.
- Suggestions: Adding a side of greens, such as broccoli, rounds out the plate nicely for those who prefer more variety on the plate.
- Next-day meals: One reviewer noted that leftovers did not reheat particularly well, so this dish is best enjoyed fresh.
