Warm grass-fed Irish rump steak salad with crispy potatoes - Irish Beef

Name: Warm grass-fed Irish rump steak salad with crispy potatoes - Irish Beef
Ingredients: 750g baby potatoes; 4 tbsp rapeseed oil (or olive oil); 3 sprigs rosemary, stripped and finely chopped; 4 small red onions, peeled and quartered through the core; 200g Tenderstem Broccoli; 500-600g rump steak; 5 tbsp olive oil; 1 tsp caster sugar; Finely grated zest and juice of 1 lemon; ½ tsp Ground black peppercorns; 3 tbsp neutral cooking oil; 160g rocket; 30g Parmesan, in thin ribbons using a vegetable peeler; Flaky salt; Ingredients; Method; Cover the potatoes with cold water, bring to the boil and simmer for 12-15 minutes, until you can just about push a fork through. Drain, leave to steam for 5 minutes. Turn the oven on to 200C fan.; Whisk together the olive oil, lemon zest and juice, plus the black pepper and a generous pinch of salt and set to one side.

www.irishbeef.co.uk

As part of our #SteaksMadeEasy campaign, this warm grass-fed Irish rump steak salad with crispy potatoes is a quick and easy recipe ideal for midweek dinners or next day lunches. Not only does this...

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Ingredients

750g baby potatoes
4 tbsp rapeseed oil (or olive oil)
3 sprigs rosemary, stripped and finely chopped
4 small red onions, peeled and quartered through the core
200g Tenderstem Broccoli
500-600g rump steak
5 tbsp olive oil
1 tsp caster sugar
Finely grated zest and juice of 1 lemon
½ tsp Ground black peppercorns
3 tbsp neutral cooking oil
160g rocket
30g Parmesan, in thin ribbons using a vegetable peeler
Flaky salt
Ingredients
Method
Cover the potatoes with cold water, bring to the boil and simmer for 12-15 minutes, until you can just about push a fork through. Drain, leave to steam for 5 minutes. Turn the oven on to 200C fan.
Whisk together the olive oil, lemon zest and juice, plus the black pepper and a generous pinch of salt and set to one side.