Chargrilled rump, smoked tomato butter, kraut and sweet potato shoestring fries

Once a traditional Aussie pub favourite loved for its versatility, the rump steak has found its way into restaurants across the country. A true all-rounder, value for money, lean and full flavoured, make rump the perfect steak for meat lovers. As the name suggests rump is from the hard-working hind quarters of the animal, giving the meat its characteristic flavour and firm texture. Unlike a softer, subtler cut such as a fillet, which lends itself to being served rare, rump is at its best served medium rare to medium. Our steak symphony achieves balance in good company, pairing rumps meaty umami with the earthy sweetness of sweet potato, perfectly sour kraut and a smooth smoky tomato butter.








Smoky tomato butter

  • 2 large tomatoes, smoked and chopped
  • 1 tablespoon white miso
  • 250g unsalted butter, at room temperature
  • Sea salt, to taste


Sweet potato fries

  • 800g sweet potato, finely julienned or spiralised
  • 2 tablespoons potato starch (or corn or rice flour)
  • 1/2 teaspoon ground sage mixed with 1 teaspoon sea salt



  • 500g rump steak (minimum 5cm thick)
  • Sea salt
  • 10ml vegetable oil


To serve

  • 100g sauerkraut


1. For the smoky tomato butter

Add the chopped tomatoes, miso, butter and a generous pinch of sea salt to a food processor, blitz until smooth. Adjust seasoning to taste. Using cling wrap, roll into a sausage, refrigerate until needed. This can be made a couple of days in advance.

2. For the sweet potato fries

Fill a large bowl with cold water and soak the sweet potato for 1 hour to remove excess starch. Drain and dry. Sprinkle over the potato starch and toss to coat. Heat a deep fryer to 180˚C. Cook the fries in 2-3 batches until golden and crisp. Drain and season with ground sage and sea salt. Serve immediately.

3. For the steak

Remove from the fridge and bring to room temperature about 30 minutes (depending on the ambient temperature of the kitchen) before cooking.

Pre-heat the oven to 190˚C. Generously season both sides of the steak with salt. Heat griddle or a cast iron fry pan to hot, add oil and sear the steak for 2-3 minutes each side, until a golden crust has formed. Transfer the steak to a baking dish and into the oven for 10-15 minutes, until desired doneness. The most important piece of the puzzle for the juiciest results is to rest your steak, loosely covered for at least 10 minutes before serving.

Serve steak sliced with smoky tomato butter, sauerkraut and crispy sweet potato fries.

As seen in summer 22/23

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