Rump steak in spicy crust with salsa and roasted vegetables

Name: Rump steak in spicy crust with salsa and roasted vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g small waxy potatoes; 1 red chilli pepper; 1 collar flat leaf parsley; 3 Shallots; 1 Organic Lime; 1 Garlic clove; 16 TABLESPOONS Olive oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp coarsely ground pepper; 200 g Sweet peas; 400 g Carrots; 2 TEASPOONS black peppercorns; 2 TEASPOONS Fennel seed; 2 TEASPOONS Coriander seed; 2 TEASPOONS Sweet peppers; 4 Beef rump steaks (approx. 200 g each); 1 TEASPOON Butter

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g small waxy potatoes
1 red chilli pepper
1 collar flat leaf parsley
3 Shallots
1 Organic Lime
1 Garlic clove
16 TABLESPOONS Olive oil
7-10 Tbsp coarse sea salt
7-10 Tbsp coarsely ground pepper
200 g Sweet peas
400 g Carrots
2 TEASPOONS black peppercorns
2 TEASPOONS Fennel seed
2 TEASPOONS Coriander seed
2 TEASPOONS Sweet peppers
4 Beef rump steaks (approx. 200 g each)
1 TEASPOON Butter

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. In the meantime, clean the chillies for the salsa, cut them lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash the parsley, shake dry, remove the leaves from the stalks and chop finely, except for something to garnish.
2
Peel and finely dice the shallots. Wash lime hot, grate dry, grate peel. Halve lime and squeeze juice. Peel garlic and chop finely. Mix chilli, parsley, shallots, 8 tbsp. oil, garlic, lime juice and zest.
3
Season to taste with salt and pepper. Cover and chill.
4
Drain the potatoes, rinse with cold water and peel. Clean and wash the sugar snap peas. Peel carrots, cut them lengthwise into halves, cut them into diagonal slices and cook them in boiling salted water for about 4 minutes. After about 2 minutes add the mangetouts.
5
Finish cooking, pour into a sieve and quench cold.
6
Finely crush the peppercorns, fennel and coriander seeds with 2 tsp salt in a mortar. Stir in paprika. Dab meat dry and rub with the spice mixture. Heat 4 tbsp. oil in a large frying pan.
7
Sauté the meat for about 6 minutes while turning it. Remove the steaks, place them on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes.
8
In the meantime heat 4 tablespoons of oil in a coated pan. Fry the potatoes for about 5 minutes while turning. Add the rest of the vegetables and fry for another 2 minutes. Add butter and season to taste with salt and pepper.
9
Arrange steaks with salsa and vegetables on plates. Garnish with parsley.