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Rump steak on swede and parsnip mash with beetroot salsa
Serves 4 Starters and mains
Ingredients
- 4 rump steaks, about 140-180g each
- 350g parsnips, peeled and cut into chunks
- 350g swede, peeled and cut into chunks
- 1 heaped tbsp roughly chopped
- rosemary leaves
- 80g butter
- a handful flat-leaf parsley, roughly chopped
- 1 medium beetroot, roasted or boiled until cooked, peeled and coarsely grated
- ½tsp caraway, cumin or coriander seeds (optional)
- 2tbsp extra virgin olive oil, plus extra for brushing
- 2tbsp balsamic vinegar
- 300g spinach, washed and drained
Method
Lightly season the steaks and leave them to come to room temperature. Meanwhile, in a medium saucepan, boil the parsnips and swede in lightly salted water with half the rosemary leaves. Once cooked, drain in a colander and return to the pan.
Cook the butter in a small pan over a medium heat until it turns a nut-brown colour, stirring it a little as it colours. Pour the butter into the pan of root vegetables, add the parsley and mash together, then keep warm.
Place the grated beetroot in a medium bowl. Sauté the remaining rosemary and the seeds, if using, in a frying pan with the olive oil until the rosemary sizzles, then pour over the beetroot, add the balsamic vinegar and mix together. Season to taste.
Steam or sauté the spinach to wilt it, then drain in a colander and keep warm.
Heat up a skillet, grill or heavy based pan and brush the steaks with olive oil. Cook over a medium high heat, turning once or twice, until cooked to taste. Cooking time will depend on the thickness of the meat. Take the steaks off the heat, place on a warm plate and let them rest for 4-5 minutes to bring out the juices.
To serve, divide the mash and spinach between four warmed plates. Slice the steak into fat fingers and sit these on top of the vegetables, then spoon on the beetroot salsa.
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