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Warm grass-fed Irish rump steak salad with crispy potatoes

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 dish pack a nutritional punch, but it's full of flavour.

4 people
30 mins
Warm Irish beef salad

Ingredients

For the roasting tin

  • 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

For the roasting tin

  • 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
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Method

  1.  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.
  2. While the potatoes part-cook, slice the beef into wafer thin, carpaccio-style pieces. It’s helpful to ensure the steaks are cold and firm (you can put them in the freezer for 45-60 minutes before slicing), and to slice the largest face possible. Don’t panic – your slices don’t need to look pretty, and if they’re not particularly fine, bash and stretch with a rolling pin until thin.
  3. Arrange the potatoes on a low-sided baking sheet (not a high-sided roasting tin) on which they fit with plenty of space around them. Use a masher or the palm of your hand to squash them flat (but not break them up). Pop the onion quarters in between the potatoes then drizzle liberally with oil. Roast for 30 minutes, then remove from the oven, turn the crisping potatoes over, and scatter the broccoli around and over the other vegetables, then return to the oven to roast for 15 minutes more.
  4. Whisk together the olive oil, lemon zest and juice, plus the black pepper and a generous pinch of salt and set to one side.
  5. Place a large frying pan over a high heat. Add the cooking oil, let it get hot then fry the rags for 30-45 seconds per side, so they pick up a little colour. You’ll most likely need to do this in 2-3 batches. When all cooked, return the beef to the pan, turn the heat off, pour half the dressing over and toss well.
  6. Sprinkle a generous quantity of salt over the crisp, roast vegetables. Either transfer them to a serving platter or leave them on their tray, add half the Parmesan strips, then the beef and rocket, then the pan juices, remaining dressing and the last of the Parmesan over the top. Serve at the table.
Copy Text

Method

  1.  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.
  2. While the potatoes part-cook, slice the beef into wafer thin, carpaccio-style pieces. It’s helpful to ensure the steaks are cold and firm (you can put them in the freezer for 45-60 minutes before slicing), and to slice the largest face possible. Don’t panic – your slices don’t need to look pretty, and if they’re not particularly fine, bash and stretch with a rolling pin until thin.
  3. Arrange the potatoes on a low-sided baking sheet (not a high-sided roasting tin) on which they fit with plenty of space around them. Use a masher or the palm of your hand to squash them flat (but not break them up). Pop the onion quarters in between the potatoes then drizzle liberally with oil. Roast for 30 minutes, then remove from the oven, turn the crisping potatoes over, and scatter the broccoli around and over the other vegetables, then return to the oven to roast for 15 minutes more.
  4. Whisk together the olive oil, lemon zest and juice, plus the black pepper and a generous pinch of salt and set to one side.
  5. Place a large frying pan over a high heat. Add the cooking oil, let it get hot then fry the rags for 30-45 seconds per side, so they pick up a little colour. You’ll most likely need to do this in 2-3 batches. When all cooked, return the beef to the pan, turn the heat off, pour half the dressing over and toss well.
  6. Sprinkle a generous quantity of salt over the crisp, roast vegetables. Either transfer them to a serving platter or leave them on their tray, add half the Parmesan strips, then the beef and rocket, then the pan juices, remaining dressing and the last of the Parmesan over the top. Serve at the table.