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Rump steak with mustard butter and jacket potatoes
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Impress dad with a mouthwatering grilled steak feast for Father's Day.
Ingredients:
  • 45.20 gm barbecue sauce
  • 2.50 gm paprika
  • 600g beef steak
  • Olive oil cooking spray
  • 80g butter, softened
  • 40.00 ml finely chopped fresh chives
  • 11.80 gm wholegrain mustard
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon rind
  • 4 large sebago potatoes
  • Sour cream, to serve
Instructions:
  • To make delicious jacket potatoes, preheat your oven to 200°C/180°C fan-forced. Prick potatoes with a fork 6 times, wrap in foil, and bake on oven rack for 1 hour 20 minutes or until tender when a skewer is inserted into the center. Transfer to a plate and let them stand for 10 minutes.
  • Mix together barbecue sauce and paprika in a small bowl. Put the steaks in a glass or ceramic baking dish and brush them with the sauce mixture.
  • Prepare the barbecue plate or chargrill by spraying it with oil and heating it over medium-high heat. Grill the steak for 3 to 4 minutes on each side for medium doneness, or to your desired level of doneness. Once cooked, transfer the steaks to a plate and cover them to keep warm. Allow the steaks to rest for 5 minutes before serving.
  • Unwrap the potatoes and make a deep cross on the top of each one. Hold one potato with a tea towel and gently press the base to open the top. Repeat for the rest of the potatoes. Top each potato with a dollop of sour cream and season with pepper.
  • Combine butter, chives, mustard, garlic, and lemon rind in a bowl until fully mixed. Top steaks with the flavorful mustard butter. Enjoy with jacket potatoes and rainbow salad.

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