Rump Steak with Squashed Potatoes & Barbecued Asparagus

8 Ingredients

Number of servings

4

2 bunch asparagus, trimmed
5milliliter virgin olive oil spray
1 lemon, rind shredded (plus juice)
1/2teaspoons pepper (for seasoning)
16 small potatoes
2tablespoons steak spice
800grams rump steaks
1 pinch pink salt ground (to taste)

Method

Step 1 of 8

Place potatoes into a saucepan and cover with cold water. Bring to the boil over high heat, reduce heat and simmer for 8 minutes or until tender. Drain and cool.

Step 2 of 8

Lay steaks on a chopping board. Sprinkle both sides with steak spice and season with salt.

Step 3 of 8

Preheat BBQ hotplate on high.

Step 4 of 8

When hot, add steaks. Cook for 3-4 minutes. Turn and cook for a further 3 minutes for medium-rare or until cooked to your liking.

Step 5 of 8

Using the palm of your hand gently squash potatoes.

Step 6 of 8

Spray with olive oil and place onto hot BBQ plate. Cook for 4 minutes or until golden and crisp. Turn and cook for a further 2-3 minutes or until golden and heated through. Add asparagus to hotplate and cook for 2-3 minutes or until cooked through.

Step 7 of 8

Transfer asparagus to a platter, sprinkle with lemon rind, juice and season with salt and pepper.

Step 8 of 8

Serve steaks with potatoes and asparagus.