Spicy marinated rump steaks with creamy mashed potatoes and zucchini vegetables

Ingredients for 2 servings:

• 250 g beef (rump, Simmental rump steak)
• 1 tbsp oil for frying
• 500 g potatoes, floury
• 100 ml milk
• ½ g nutmeg, freshly grated
• ½ tbsp butter
• ½ red chili pepper(s)
• 20 g ginger root
• 12 ½ ml soy sauce
• 1 tbsp oil
• 1 zucchini
• 1 tbsp oil for frying
• ½ garlic clove(s)
• 8 g honey
• 25 ml soy sauce
• 1 spring onion(s)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the potatoes and quarter or halve them, depending on their size. Fill a large pot with plenty of hot water, add salt, and bring to a boil. Add the potato quarters, reduce the heat, and simmer for 15-20 minutes until soft. For the marinade: Halve the chili pepper, remove the seeds, and finely chop the chili halves. Peel and finely grate the ginger. In a small bowl, mix the chili, ginger, soy sauce, and oil. Toss the beef steak in the marinade and let it marinate briefly. For the vegetables: Peel and finely chop the garlic. Trim the ends of the zucchini. Halve the zucchini lengthwise and cut into approximately 1 cm thick slices. Finely slice the white part of the spring onion and cut the green part lengthwise into thin strips. Heat 1 tablespoon of oil in a large pan. Sear the marinated steak for 1-2 minutes on each side for rare, 2-3 minutes for medium, and 3-5 minutes for well done. Remove the steak from the pan and let it rest. Leave the cooking juices in the pan. For the vegetables, heat 1 tablespoon of oil in a second large pan. Sauté the zucchini slices and chopped garlic for 4-7 minutes, until the zucchini is soft. Deglaze the zucchini with the remaining meat marinade and season with salt and pepper. For the sauce: Add the soy sauce, honey, and water to the steak cooking juices in the pan, let it reduce briefly, then set aside. For the mashed potatoes: Strain the potatoes into a sieve and return them to the pot. Add the white spring onion rings, milk, nutmeg, butter, salt, and pepper, and mash with a potato masher until creamy. Slice the steak, divide between plates, and serve with the mashed potatoes and zucchini. Drizzle the dish with the cooking juices, garnish with green spring onion strips, and enjoy!