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Home » Jenny Morris » Recipe: Grilled Rump Steaks on a bed of Spicy Chorizo potatoes

Recipe: Grilled Rump Steaks on a bed of Spicy Chorizo potatoes

Ingredients

The steaks
3 tbls olive oil
4 x 250g rump steaks
Salt
Ground white pepper

Rub the steaks with olive oil, season with salt and pepper and sear the steaks in a hot pan till they are done the way you like them- rare, medium rare is what I recommend, but do it the way you like to eat a steak.

 

The potatoes
2 tbls olive oil
300g chorizo sausage roughly chopped
1 fresh bay leaf
1 large onion thinly sliced
125 ml Jenny Morris Private Collection Pinotage
½ cup roughly chopped green olives
1 large red chilli chopped
500g cooked new Potatoes with the skin on halved
4 tbls chopped flat leaf parsley
1 tablespoon butter

 

Method


Heat the olive oil in a frying pan and fry the chorizo and bay leaf for 3 minutes while stirring. Remove from the pan and set aside, add the onions and cook till they are golden and wilted. Return the chorizo and bay leaf to the pan with the wine and cook, stirring for 2 minutes. Add the olives, chilli, potatoes and parsley and heat through. Stir in the butter, pile onto a plate and top with sliced rump steak- partner it with a large glass of Jenny Morris Private Collection Pinotage.
Tip: delicious topped with a soft and trembling fried egg.

 

About Jenny Morris Private Collection Pinotage
An intense dark Pinotage with a typical plum, spicy and black berry nose. Juicy tannins with mint undertones on the palate. The aftertaste is long, fruity and very elegant.

 

 

Download my Recipe: Grilled Rump Steaks on a bed of Spicy Chorizo potatoes

 

 

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