Our 220g organic beef rump steak is a wonderfully flavourful cut that delivers rich, satisfying beef character with just the right amount of bite. Taken from the hindquarter, rump is naturally leaner than rib eye but packed with deep flavour, making it perfect for quick pan-searing or cooking over high heat.
The secret to getting the very best from rump steak is simple: cook it hot, don’t overdo it, and always allow it to rest.
This recipe pairs beautifully seared organic rump steak with crispy golden potatoes and a bright, herby chimichurri that cuts through the richness perfectly.
Serves 2
Ingredients
For the steak
- 2 x 220g organic beef rump steaks
- 2 tbsp olive oil
- 2 cloves garlic, lightly crushed
- 50g butter
- 2 sprigs fresh thyme
- Sea salt
- Freshly cracked black pepper
For the crispy potatoes
- 500g baby potatoes
- 2 tbsp olive oil
- Sea salt
- Black pepper
For the chimichurri
- Large handful fresh parsley
- Small handful fresh coriander
- 1 garlic clove
- 1 tsp dried oregano
- 2 tbsp red wine vinegar
- 5 tbsp olive oil
- Pinch chilli flakes
- Sea salt
Method
Step 1: Roast the potatoes
Preheat your oven to 200°C (180°C fan).
Halve the baby potatoes and toss with olive oil, salt, and pepper.
Spread onto a baking tray and roast for 35–40 minutes, turning halfway, until golden and crisp.
Step 2: Make the chimichurri
Finely chop the parsley and coriander.
Mix with minced garlic, oregano, chilli flakes, red wine vinegar, olive oil, and a pinch of salt.
Stir well and leave to sit while everything else cooks.
This resting time allows the flavours to deepen.
Step 3: Prepare the steaks
Remove your organic rump steaks from the fridge 30–45 minutes before cooking.
Pat dry thoroughly with kitchen paper.
Season generously with sea salt and black pepper.
Step 4: Cook the steaks
Heat a heavy frying pan or griddle until smoking hot.
Add olive oil.
Place the steaks into the pan and cook:
- 2–3 minutes each side for rare
- 3–4 minutes each side for medium rare
- 4–5 minutes each side for medium
In the final minute, add the butter, garlic, and thyme.
Tilt the pan and spoon the foaming garlic butter continuously over the steaks.
Step 5: Rest
Transfer steaks to a warm plate and rest for 8–10 minutes.
This is essential for tenderness and flavour.
Step 6: Serve
Slice the rump steak against the grain.
Serve alongside the crispy potatoes with a generous spoonful of chimichurri over the top.
Finish with any remaining garlic butter from the pan.
Why This Works
The bold flavour of organic rump steak stands up beautifully to the fresh acidity of chimichurri, while the garlic butter enhances the natural richness of the beef.
It’s simple, full of flavour, and lets the quality of properly reared organic beef shine.
