Charred Nature's Fresh rump with crushed potatoes and aji verde

10 mins
20 mins
  • 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.