Share Platter – BBQ Steak with Salt and Vinegar Potatoes

INSTRUCTIONS

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Salt and Vinegar Potatoes

1. Preheat oven to 200°C
2. Prepare two large baking trays with racks inserted.
3. In a medium size saucepan, add the vinegar and water, bring to the boil.
4. Add the sliced potatoes making sure they are covered by the vinegar and simmer for 10 minutes.
5. Gently remove the potatoes with a slotted spoon and place on a clean tea towel.
6. Pat potato slices with paper towel to remove excess moisture.
7. Lay-out the potatoes in a single layer across the two racks and spray with olive oil.
8. Turn the potatoes then spray again with olive oil and sprinkle with salt.
9. Bake for around 8 – 10 mins before turning once and returning to the oven until golden and crispy (approx 8 – 10 mins)
10. Remove the potatoes from the oven and rest for a minute before plating up with the steak and asparagus.

Rump Steak

1. Remove steak from the refrigerator and allow to come to room temperature (approx 30 mins prior to cooking).
2. Preheat BBQ with lid down to 200°C OR Preheat Oven to 180°C fan forced.
3. Oil the steak both sides and season.
4. If not using a BBQ – preheat an oven safe frypan to medium high heat.
5. Place the steak on the BBQ or in the pan and cook on one side for around 5 mins before flipping to seal the other side (2 mins).
6. Now close the BBQ lid or add the pan to the oven and cook for 10 mins or until the centre of the steak reaches 60°C on a meat thermometer for medium.
7. The temperature will keep increasing post cooking and should reach 63°C.
8. Remove the steak from the BBQ or oven and pan then rest covered for 10 mins before slicing into 5mm strips across the grain.

Gremolata

1. Place all ingredients in a bowl and toss to combine well.
2. Cover and set aside in the refrigerator until ready to use

Asparagus

1. Steam or blanch the asparagus for 2 minutes or until cooked to your liking.

To serve

1. Lay the sliced rump on your platter with the asparagus to one side and the potatoes on the other.
2. Season the steak with salt and pepper then dress with some of the gremolata.
3. Serve with extra gremolata and mustard on the side.