BALSAMIC GLAZED RUMP STEAK WITH STRING FRIES AND JAMAICAN BUTTER

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
easy
Ingredients
  • 4 x 250g rump steaks
  • 8 cloves garlic, minced
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 1 Tbsp balsamic vinegar
  • 4 large potatoes
  • vegetable oil, for deep frying
  • 125g unsalted butter
  • 1 red chilli, finely chopped
  • 5cm piece ginger, finely grated
  • 1 tsp ground allspice
  • seared okra, to serve
Method
  • Toss the steaks in half the garlic, Worcestershire, and oil, then refrigerate for 1 hour. Season with salt and pepper, then cook on a hot ribbed grill for 8 minutes turning regularly, until rare, then drizzle with vinegar and cook for a final 2 minutes. Set aside to rest.
  • Meanwhile, cut the potatoes into fine strings on a mandoline slicer, then pat dry and fry in hot (180ºC) vegetable oil in batches until crispy. Drain on kitchen paper.
  • Combine the butter, chilli, ginger, remaining garlic and allspice in the bowl of a stand mixer and season with salt and a generous amount of pepper. Beat with the paddle attachment on medium speed for 3 minutes, until light. Serve with the steaks, chips and okra.

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