A perfect meal for a cool Winter night, this Grilled Rump Steak with Massaman Curry Sauce Recipe is quick and easy but oh so hearty and delicious!
Grilled Rump Steak with Massaman Curry Sauce
Serves – 2
Prep Time – 10 mins
Cooking Time – 25 mins
Ingredients –
2 tbsp extra-virgin olive oil
500 gm sweet potato, peeled
2 garlic cloves, chopped
1 tbsp each ground cumin, coriander and cardamom
1 long red chilli, chopped
2 tbsp each toasted peanuts and fried golden shallot, plus extra, to serve
1 tbsp fish sauce
60 ml (¼ cup) coconut cream
Juice of 1 lime
2 rump steaks (200gm each), at room temperature
Baby purple shiso leaves, to serve
Method
- Preheat oven to 220˚C. Using a peeler, peel sweet potato into ribbons. Toss in 1 tbsp oil. Place on a large baking tray and roast, turning halfway or until golden (10 minutes).
- Meanwhile, for Massaman sauce, place garlic, cumin, coriander, cardamom, chilli, peanuts, fried golden shallot, fish sauce and coconut cream in a small blender and blend until smooth. Place in a small saucepan over medium heat, add 60ml water and cook, stirring until fragrant and slightly thickened (3 minutes). Add lime juice and season; keep warm.
- Preheat a lightly greased char-grill pan over high heat. Brush steaks with remaining oil and season. Cook, turning occasionally, until well-browned (5-6 minutes). Set aside to rest (5 minutes).
- To serve, divide steaks between plates and top with curry sauce, extra peanuts, fried golden shallot and shiso. Serve with sweet potato chips on the side.
Source – gourmettraveller.com.au