Share Platter – BBQ Steak with Salt and Vinegar Potatoes

Cooking Time 40 minutes

Serves 4

INGREDIENTS


    Salt and Vinegar Potatoes
  • 4x blue potatoes skin on (500-600g) , sliced into 3 mm rounds
  • 1 ½ cup white wine vinegar
  • ¾ cup water
  • 1 Tbsp flakey sea salt
  • Spray olive oil

  • Steak
  • 700-800g rump steak
  • 3 Tbsp olive oil
  • Salt and Pepper

  • Greens
  • 2 bunch asparagus, washed and trimmed (or steamed greens of choice)

  • Gremolata
  • 1 cup parsley, finely chopped
  • ½ cup sage, finely chopped
  • ½ cup rosemary, finely chopped
  • 1 lemon, zest and juice
  • 3 garlic cloves, finely chopped
  • ⅓ cup extra virgin olive oil
  • Season to taste with sea salt

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


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.

TIP: Make the Salt and Vinegar as a delicious snack with dips or side dish for any protein!

About This Recipe

Summer is for outdoor eating, BBQs and friends and this Steak and Potato Share Platter is perfect for a family meal or entertaining. Recipe creator Kate Flower leaned into fond memories of the classic salt and vinegar chip and created her own version to accompany BBQ rump beef. 

If you like this, make sure you try:

BBQ Potatoes with Three Dressings

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Jesson
Jesson
8 months ago

Tried the recipe and had the best potatoes based dinner that I ever had!

Casey
Casey
5 months ago

I have made these homemade salt and vinegar chips in the oven sooo many times over the last few months. They are so easy to make and are bloody tasty. My go-to potato recipe right now!