Rump steak with avocado salsa and rosemary potato wedges

Name: Rump steak with avocado salsa and rosemary potato wedges
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 700 g new waxy potatoes; 3 Branches of rosemary; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Rump steaks (approx. 180 g each); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Sea salt; 1 Onion; 1 Avocado; 1 small red chili pepper; 7-10 Tbsp rough pepper; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

700 g new waxy potatoes
3 Branches of rosemary
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Rump steaks (approx. 180 g each)
2 TABLESPOONS Sunflower oil
7-10 Tbsp Sea salt
1 Onion
1 Avocado
1 small red chili pepper
7-10 Tbsp rough pepper
baking paper

Directions

1
Wash and quarter the potatoes and place them on a baking tray lined with baking paper. Wash the rosemary, shake dry and pluck the needles. Put something aside for garnishing. Drizzle potatoes with olive oil, season with salt, pepper and the remaining rosemary.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes.
3
Dab meat dry. Heat the oil in a pan, fry the meat for about 6 minutes on each side, season with sea salt and pepper. Peel and finely dice the onion. Halve the avocado, remove the core and peel the skin.
4
Cut the fruit flesh into small cubes. Wash and clean the chilli and cut into fine rings. Mix onion, avocado and chili, season with salt and pepper.
5
Arrange the meat and potato wedges on plates, add some avocado salsa. Sprinkle with coarse pepper.