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Beef involtini with smashed potatoes
Beef involtini with smashed potatoes
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Choose rump steak for a delicious meal without breaking the bank!
Ingredients:
  • 800g baby red rascal potatoes
  • 82.50 ml chopped fresh flat-leaf parsley leaves
  • 3 tsp capers, rinsed, chopped
  • 1 tsp finely grated lemon rind
  • 500g piece beef rump steak
  • 20.00 ml black olive tapenade
  • Lemon wedges, to serve
Instructions:
  • Boil potatoes in salted water until tender, drain, then place on a baking tray. Use a fork to gently flatten them.
  • Mix together parsley, oil, capers, and lemon rind, then season with salt and pepper. Cut the steak into 8 equal pieces, butterfly each piece open, then pound them to 3mm-4mm thick between two sheets of baking paper using a rolling pin or meat mallet. Spread each piece with 1/2 teaspoon tapenade and parsley mixture, then roll up and secure with toothpicks.
  • Preheat a lightly greased barbecue plate or chargrill over medium-high heat. Cook potatoes for 5 minutes on each side until golden and crispy. In the meantime, cook the steak, turning occasionally, for 3 to 4 minutes for medium doneness, or until cooked to your preference.
  • Remove the toothpicks before serving the involtini alongside potatoes, rocket, and lemon wedges for a delicious presentation.

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