Rump steak
| ¼ cup | Tomato sauce, fresh style |
| 1 Tbsp | Worcestershire sauce |
| 1 Tbsp | Chutney |
| 700 g | Rump steak (Main) |
Potato cakes
| 450 g | Mashed potato, leftover |
| 1 | Egg |
| ¼ cup | Cheddar cheese, grated |
| 1 Tbsp | Flour, or more if needed |
| 2 Tbsp | Flat leaf (Italian) parsley, chopped |
| 2 Tbsp | Oil, for frying |
| 25 g | Butter, for frying |
| 1 scoop | Seasoned flour, for coating |
| 1 | Lemon, for squeezing |
Directions
- Mix together the tomato sauce, Worcestershire sauce and chutney in a shallow bowl. Place in the rump steak, cover and set aside for 1 hour or overnight.
- Place the mashed potato, egg, cheese, flour and parsley in a bowl and season with salt and freshly ground black pepper. Mix together (the mixture should be firm), then form into 6 cakes. Place on a plate, cover and place in the fridge.
- Heat a large frying pan or grill over medium-high heat. Rub pan or grill with a little oil to prevent the rump steak from sticking. Place rump steak in pan or on the grill and cook for 3 minutes on each side for medium-rare steak. Remove rump steak to a warmed plate, cover and leave to rest while you fry off the potato cakes.
- Heat the oil and butter in the frying pan over medium heat. Remove potato cakes from the fridge and coat each in a little seasoned flour. Place in the hot pan and cook until golden on both sides and hot in the centre. Serve steak with potato cakes, lemon and a salad.