Sharing Rump Steak with Chimichurri & Beef Fat (Chips)

Grass-fed heritage breed beef, slow-grown to maturity on the lush, green pastures of the Yorkshire Dales and dry-aged on the bone for over 28-days.

Chimichurri Ingredients: Extra virgin olive oil, freshly chopped flat-leaf parsley, finely diced red chilli, red wine vinegar, dried oregano, crushed fresh garlic, and sea salt.

Rump Steak Cooking Instructions (Medium-Rare):

1. Take the rump steak out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
3. Heat a cast iron skillet until smoking hot
4. Place the steak in the pan and allow to cook on this side for 2-minutes, moving it around the pan as you go
5. Flip the steak and repeat on the other side for 2-minutes
6. Add a large knob of butter to the pan then turn the heat down and as the butter begins to foam and turn brown, use a spoon to baste the rump
7. Keep flipping the steak, every 30-seconds or so; baste after every flip and continue cooking like this for 3-4 minutes for a medium-rare steak
8. Transfer steak onto a plate
9. Pour all the hot butter from the pan over the steak
10. Leave to rest somewhere warm for at least 10-minutes

*Select an oil with a high smoking point and neutral flavour

Oven Chip Cooking Instructions: These are essentially roast potatoes, just cut into chip shapes for maximum crispness and flavour.

1. Choose a floury potato (such as Maris Piper or King Edward), wash well, and cut into chunky chips or wedges, depending on your preference.
2. Place the chips in a pot of cold, well-salted water. Bring to the boil, then reduce to a gentle simmer for 10-15 minutes. Drain and allow to cool completely - this helps them crisp up in the oven.
3. Preheat your oven to 200°C.
4. Spoon the rendered beef fat into a large roasting tray and place it in the oven for 10 minutes, allowing it to get piping hot.
5. Carefully add the cooled chips to the hot fat, gently shaking the tray to coat them evenly (avoid moving them too aggressively to prevent breakage). Season with salt and place in the oven for 12 minutes.
6. Flip the chips to expose a different side to the tray and cook for another 12 minutes. Repeat this process until they are crisp and golden all over.
7. Remove from the tray and drain off any excess fat before serving.

For extra crunch, let the chips rest for a minute or two before serving - if you can resist!

All Swaledale beef comes from heritage breeds, reared on independent farms and smallholdings nestled in the stunning Yorkshire Dales. Slow-grown and free to roam the lush, green hills and valleys, it delivers exceptional flavour with a deep, umami richness. Swaledale Rump Steak is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.