Rump steak with vegetable compote
This rump steak with vegetable compote takes steak and mash to the next level. Try it for a hearty dinner.
Note: + 5 mins resting time
- 800g potatoes, peeled, chopped
- 2 tbs sour cream
- 40g butter, chopped
- 2 tbs olive oil
- 1 brown onion, cut into thin wedges
- 1 large (about 450g) eggplant, chopped
- 2 garlic cloves, crushed
- 250g cherry tomatoes
- 2/3 cup (160ml) beef stock
- 2 tbs tomato paste
- 2 Coles Australian No Added Hormones Beef Rump Steaks
- 1 tbs olive oil, extra
- Flat-leaf parsley leaves, to serve
Cook the potato in a large saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan with the sour cream and butter. Place over low heat. Use a potato masher or fork to mash for 2 mins or until smooth and fluffy. Season. Cover to keep warm.
Meanwhile, heat the oil in a large frying pan over low heat. Add the eggplant and cook, stirring occasionally, for 5 mins or until the eggplant is tender. Add the onion and cook, stirring occasionally, for 5 mins or until tender. Add the garlic and tomatoes and cook, stirring, for 5 mins or until tomatoes soften slightly.
Add the stock and tomato paste and bring to the boil. Reduce to a simmer and cook, uncovered, for 5 mins or until the sauce thickens and the vegetables are tender.
Heat a chargrill on high. Drizzle steaks with extra oil and season. Cook steaks for 3 mins each side for medium-rare doneness or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice steak.
Divide steak and mashed potato among serving plates. Season. Spoon over vegetable compote and sprinkle with parsley to serve.