Chargrilled Nature’s Fresh rump steak with lemon & thyme baste, crispy duck fat potatoes, broccolini & pickles

10 mins
1 hr
  • 4 x 220g thick-cut Nature’s Fresh rump steaks
  • 2 Tbsp extra virgin olive oil
  • finely-grated zest and juice of 2 lemons
  • ½ bunch thyme leaves
  • 12 medium potatoes
  • ¼ cup duck fat, melted
  • sea salt flakes and freshly-ground black pepper
  • 2 bunches broccolini
  • mixed baby pickles, to serve
  • Preheat oven to 220°C. Use a skewer to pierce the steaks at least 20 times on each side. Putt the oil, zest, juice and thyme in a blender and puree until smooth. Pour over the steaks, then set aside.
  • Steam the potatoes until very tender, then crush lightly. Toss with the duck fat and season with salt and pepper. Arrange in a roasting pan then bake for 45 minutes, until crisp.
  • Cook the steaks over a moderate charcoal grill, basting with the marinade, for 8-10 minutes, until medium. Grill the broccolini briefly until just tender. Serve with the steaks, potatoes and pickles.