Peppered Angus Rump Steak with Jacket Potatoes and Rainbow Salad
Ingredients (Jacket Potatoes):
4 Large Sebago Potatoes
Sour cream, to serve
Ingredients (Rainbow Salad):
2 Small Carrots, peeled
2 Lebanese Cucumbers
2.5 cups Shredded Red Cabbage
100g Baby Salad Greens
2 Shallots, thinly sliced
2 tbsp Sweet Chilli Sauce
2 tbsp Olive Oil
2 tbsp Lime Juice
2cm piece Fresh Ginger, finely grated
4 Angus Rump Steaks
Four Pepper Mix, Freshly Cracked
Method (Jacket Potatoes):
Step One - Preheat oven to 180°C. Pierce the potatoes with a fork 6-8 times. Wrap in foil and place on a rack in the oven. Bake for 1 hour and 20 minutes or until tender when a skewer is inserted into the centre of the potato. Transfer to a plate and allow to stand for 10 minutes.
Method (Rainbow Salad):
Step One - Using vegetable peeler, cut thin ribbons from both the carrots and cucumber. In a large bowl combine the carrots, cucumber, cabbage, onion and baby salad greens.
Step Two - In a small bowl whisk together the olive oil, sweet chilli sauce, lime juice and grated ginger, before pouring over the salad mixture. Gently toss to combine.
Step One - Season each of sides of the steaks with a generous serve of the freshly cracked four pepper mix. Pat into the steaks.
Step Two - On a lightly oil barbeque plate, with a medium-high heat, cook steak for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer the steaks to a plate, cover and rest for 5 minutes.
Step Three - Serve the steak alongside a generous serving of rainbow salad and a jacket potato (with sour cream).