Charred Nature's Fresh rump with crushed potatoes and aji verde
4 x 200g rump steaks
sea salt flakes and freshly-ground white pepper
½ cup avocado oil
finely grated zest and juice of 4 limes
2 tsp toasted cumin seeds, cracked
1 tsp coriander seeds, cracked
1 bunch coriander
½ bunch parsley
4 cloves garlic
2 jalapeño chillies
¾ cup mayonnaise
750g small potatoes
½ cup extra virgin olive oil
shaved red onion and cucumber salad, to serve
Season the steaks generously with salt and pepper, then rub with 2 Tbsp avocado oil, lime zest and spices. Set aside for 10 minutes.
Combine the herbs, garlic, jalapeños and half the lime juice in a blender with the remaining avocado oil, then purée until smooth. Season with salt and pepper, then fold in the mayonnaise.
Meanwhile, steam the potatoes until very soft. Crush the potatoes lightly. Pour the olive oil into a heavy skillet set over a moderate heat, then fry the potatoes for 15 minutes, turning several times, until golden.
Cook the rump steaks on a hot barbecue grill for 8 minutes, turning. Several times, until medium. Rest briefly, then carve and serve with the potatoes, sauce and onion salad.