John Myers
Rump Steak with Pepper Salsa Verde and Potato Skewers
The perfect rump steak with pepper salsa verde and potato skewers recipe with a picture and simple step-by-step instructions.
- 4 Potatoes
- 3 tbsp Oil
- Salt and pepper
- 0,25 tsp Sweet paprika powder
- 5 Stems Parsley
- 5 Stems Basil
- 1 Clove of garlic
- 5 tbsp Olive oil
- 1 tsp Green pepper pickled in vinegar
- 400 g Rumpsteak
- Preheat the oven to 220 degrees (convection not recommended). Line a baking sheet with parchment paper, place the wooden skewers on it and brush with oil. Scrub the potatoes thoroughly and cut about 1/2 cm thick slices. Place 1 potato slices on each skewer, leaving a small space between the slices. Combine 3 tablespoons of oil, salt, pepper and paprika powder. Brush the potato slices with it. Bake in the hot oven on the middle rack for about 35 minutes .
- For the pepper salsa verde: pluck the parsley and basil from the stems, put in a blender with garlic, peppercorns, salt and 4 tablespoons of olive oil and chop finely.
- Take the rump steaks out of the refrigerator about 20-30 minutes before frying. Cut the fat layer with a knife. Heat 1 tablespoon of oil in a pan, sear the steaks on each side for about 3 minutes. Arrange rump steaks with pepper salsa verde and potato skewers on plates and serve.
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