Grilled Queensland rump cap of beef with sautéed potatoes, brussels sprouts, bacon and rosemary

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Ingredients

Sautéed potatoes and brussels sprouts

• 500g baby potatoes, halved
• 300g Brussels sprouts, halved
• 150g smoked bacon, thinly sliced
• 1 red onion, finely sliced
• Leaves from 2 sprigs fresh rosemary
• 75mL extra-virgin olive oil

Grilled beef

• 800g Queensland rump cap steak, cut into 2cm-thick steaks
• 2 tablespoons vegetable oil
• Salt and freshly ground black pepper, to season

To serve

• 100g Dijon mustard
• Optional: 4 serves crispy green salad or steamed vegetables

Method

Sautéed potatoes and brussels sprouts

Note: Steps 1 to 4 can be completed a day before the remaining steps. If you do this, refrigerate the boiled potatoes and Brussels sprouts until needed.

1. Place the halved potatoes into a medium saucepan and cover with cold water.
2. Bring to the boil, then reduce the heat and simmer until the potatoes are almost tender (about 15 minutes).
3. Add the Brussels sprouts during the final 3 to 4 minutes of cooking.
4. Drain well and set aside.
5. Heat the extra-virgin olive oil in a large heavy-based frying pan over a medium heat.
6. Cook the potatoes and Brussels sprouts for about 5 minutes, turning gently until lightly golden.
7. Add the bacon, red onion and rosemary, then continue cooking until the onion is softened and the bacon is lightly crisp.

Grilled beef

1. Preheat a barbecue or grill plate to a high heat.
2. Rub the rump cap steaks with the vegetable oil and season generously with salt and pepper.
3. Grill the steaks until they are cooked to your preference (rare, medium-rare, medium or well done).
4. Remove the steaks from the heat and rest them for 5 minutes.
5. Cut the steaks into thick slices (about 1cm thick).
6. Serve them immediately, while the beef is hot.

To serve

1. Arrange the sautéed potatoes and brussels sprouts on a serving platter.
2. Top with the sliced rump cap beef.
3. Serve with Dijon mustard on the side.
4. Optional: Accompany with a crispy green salad or steamed vegetables.

Leftover ideas

• Thinly slice any leftover beef and use it in sandwiches, wraps or rolls with salad and Dijon mustard for next-day lunch.
• Dice the leftover beef and vegetables and stir them through fried rice or use them in a quick beef hash.
• Use leftover beef as a topping for baked potatoes or add it to a fresh garden salad.
• Reheat any remaining potatoes and Brussels sprouts and serve them with eggs for a hearty breakfast or brunch.