Rump Steak and Parsnip Chips
By not-recognized
Published on 25 April 2022
This flavoursome cut of beef goes well with crisp parsnip chips Time and servings
35 minsTotal time
1Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 1 rump steak
- 1 tbsp of horseradish, prepared
- 1 tsp of tumeric powder
- 1 large of red chilli
- 1 shallot
- 1 small bunch of parsley
- 1 lemon
- 4 tbsp of extra virgin olive oil, 2 tbsp for the sauce, 2 tbsp for the parsnips
- 250 g of parsnips
- 1 tsp of madras curry powder
Method
Step 1
Wash the parsnips thoroughly and remove any straggly fibres then top and tail them. Cut across the parsnips to leave about 7 cm lengths of vegetable. Now cut these lengthwise into quarters and cut a small sliver down the inside of the parsnip to remove the tough woody section.Step 2
Blanch the parsnips in hot lightly salted water boiling for about 5 minutes.Step 3
Whilst they are cooking put the horseradish directly on top of the steak lightly covering both sides. In the meantime take a small bunch of parsley and strip the leaves from the stems, chop finely and place in a small mixing bowl. Next cut the chilli in half, remove the seeds and dice finely. Then finely chop the shallot and add to the bowl, pour in approximately 2 tablespoons of olive oil, a pinch of salt and stir the lot together.Step 4
Strain the parsnips and put in a large bowl and pour over with olive oil, sprinkle with a pinch of salt, the madras curry powder and the turmeric. Now toss the parsnips around the bowl to get an even coating of the powder onto each piece. When that’s done put them on a baking tray and into the oven for about 10 minutes.Step 5
Meanwhile cook the steak for about 5 minutes on each side and remove from the heat, set it aside to rest for 5 minutes and squeeze the juice from a quarter of a lemon over the meat and lightly drizzle with olive oil. When the steak has rested cut it into slices across the grain and serve with the parsnips, a wedge of lemon and a generous amount of the parsley and chilli dressing.