Rump with Radish Chimichurri and Goose Fat Potatoes

August 16, 2017

Travelling to Argentina changed everything. Cooking doesn't need to be complicated when you know your flavours. Argentinians have it nailed. Secret salsa? CHIMICHURRI. Here is my peppery radish variation of is, with goose fat potatoes and a lump of rump steak. This is a punch combo that'll knock you out. So easy to keep going. Thank you, Argentina.

Ingredients

4 Radishes, chopped into bits

1 Large Bunch of Curly Parsley

2 Cloves of Garlic, peeled and finely minced.

1/2 Medium Red Onion, peeled and finely diced

Olive Oil

White Wine Vinegar

Small handful Fresh Oregano

1 Teaspoon Smoked Paprika

Sea Salt Flakes

Pepper

1kg of Yellowy fleshed Potatoes (or more, if you want)

A jar of Goose Fat (2 tablespoons per kg of potatoes)

As much Rump Steak as you can stomach

Butter

 

Method

Take the steak out of the fridge an hour before cooking. You want it at room temperature.

 

Preheat the oven to 200 C.

 

Prepare the chimichurri first. Get out the biggest chopping board you have. Sharpen your knife and hand mince the curly parsley. Discard the stalks. You're aiming to break down the parsley with the knife until it is very fine. Sprinkle in a couple of pinches of sea salt flakes and the radish, garlic, onion and oregano leaves. Using the knife, mince all the ingredients together until you have broken down the garlic and radish into small/really small chunks.

 

Why not a blender? I think it makes things a little to uniform; there is no texture, no surprise, no distinguishing flavours of flavours. So mince with the knife until you've got something like above, or finer. Then, transfer to a bowl. Soak the mixture in vinegar - approximately 1/4 cup. Mix it in, and let it soak while you start the potatoes.

 

Chop the potatoes into quarters, an inch and a half square (approx). Blanch the potatoes in boiling water for 7-8 minutes. Drain the potatoes and let them cool. Preheat a roasting dish in the oven (middle rack). Pull it out hot, then put in the goose fat (2 heaped tablespoons per kg of potatoes - if it's liquid, a quarter cup will do). Spread it all around, then toss the cooled potatoes in the goose fat. If they break up a bit, it's all good. Salt lightly, then put them in the oven for 30 minutes.

 

Prep the steak by drying it with a paper towel on both sides. Salt well.

 

Add half a cup of olive oil and the paprika to the chimichurri, and stir it through. It'll separate, but that's all good, it's part of what makes the chimi awesome.

 

With five minutes to go on the potatoes, increase the heat to 230. 

 

Get a cast iron skillet to a crazy hot heat! Put in a knob of butter, and fry for a 1 minute on each side for 8 minutes (four minutes a side, flipping every minute). This depends on the thickness of the steak. The 8 minutes is for an inch thick steak. Which is how thick steaks should be.

 

When it's done, put it on a chopping board and rest it for 2-3 minutes. By this stage, the steak is well rested and your mouth is watering. Cut into strips and put on a generous strip of chimichurri over the steak. Take the potatoes out of the oven. They should be deliciously crispy with lightly charred bits. They also go well with chimichurri!

 

Enjoy!

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