Succulent beef rump slices are paired with pan-fried potatoes & thinly sliced onions sautéed in butter. Sided with a classic salad laced with sun-dried tomatoes, charred peppers, and Italian cheese ribbons tossed in a mustard-vinaigrette dressing.
Lyonnaise Potatoes & Rump Steak
Lyonnaise Potatoes & Rump Steak
with charred peppers & a Dijon dressed salad
Hands on Time: 30 - 55 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potato
- Beef
- Bell Pepper
- Bell Peppers
- Dijon Mustard
- Free-Range Beef Rump
- Green Leaves
- Italian-style Hard Cheese
- Lemon Juice
- NOMU One For All Rub
- Onion
- Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
BOIL THE POTS
Place the sliced potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the sliced Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
VINAIGRETTE
In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
STUNNING SALAD
To a salad bowl, add the rinsed leaves. Toss through the chopped sun-dried tomatoes, the charred peppers, the mustard dressing, and the ½ the hard cheese shavings. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese shavings. Delish, Chef!
BOIL THE POTS
Place the sliced potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the sliced Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
VINAIGRETTE
In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
STUNNING SALAD
To a salad bowl, add the rinsed leaves. Toss through the chopped sun-dried tomatoes, the charred peppers, the mustard dressing, and the ½ the hard cheese shavings. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese shavings. Delish, Chef!
BOIL THE POTS
Place the sliced potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the sliced Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
VINAIGRETTE
In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
STUNNING SALAD
To a salad bowl, add the rinsed leaves. Toss through the chopped sun-dried tomatoes, the charred peppers, the mustard dressing, and the ½ the hard cheese shavings. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese shavings. Delish, Chef!
BOIL THE POTS
Place the sliced potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
CHARRED PEPS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 4-6 minutes (shifting occasionally). Season, remove from the pan, and set aside.
CRISPY POTATOES
When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the sliced Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
VINAIGRETTE
In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, a sweetener, and seasoning. Set aside.
STUNNING SALAD
To a salad bowl, add the rinsed leaves. Toss through the chopped sun-dried tomatoes, the charred peppers, the mustard dressing, and the ½ the hard cheese shavings. Set aside.
BASTE THE STEAK
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SERVICE, PLEASE!
Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese shavings. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Lyonnaise Potatoes & Rump Steak?
The preparation time for Lyonnaise Potatoes & Rump Steak with charred peppers & a Dijon dressed salad is between 30 and 55 minutes.
What is the total time required to make Lyonnaise Potatoes & Rump Steak with charred peppers & a Dijon dressed salad?
The total time required to make Lyonnaise Potatoes & Rump Steak with charred peppers & a Dijon dressed salad is between 40 and 60 minutes.
How many servings does Lyonnaise Potatoes & Rump Steak provide?
4 servings
What are the main ingredients in Lyonnaise Potatoes & Rump Steak?
Baby Potato, Beef, Bell Pepper, Bell Peppers, Dijon Mustard, Free-Range Beef Rump, Green Leaves, Italian-style Hard Cheese, Lemon Juice, NOMU One For All Rub, Onion, Onions, Sun-Dried Tomatoes
What is the nutritional information of Lyonnaise Potatoes & Rump Steak?
Calories: 768, Carbs: 69 grams, Fat: grams, Protein: 51.6 grams, Sugar: 19.5 grams, Salt: 823 grams
How do I prepare Lyonnaise Potatoes & Rump Steak?
BOIL THE POTS: Place the sliced potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside. CRISPY POTATOES: When the potatoes are cooked, return the pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the sliced onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally). VINAIGRETTE: In a small bowl, combine the lemon juice, the mustard, a drizzle of olive oil, a sweetener, and seasoning. Set aside. STUNNING SALAD: To a salad bowl, add the rinsed leaves. Toss through the chopped sun-dried tomatoes, the charred peppers, the mustard dressing, and the ½ the hard cheese shavings. Set aside. BASTE THE STEAK: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SERVICE, PLEASE!: Plate up the tender steak slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese shavings. Delish, Chef! CHARRED PEPS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the pepper strips until lightly charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside.
What should be prepared from my kitchen to make Lyonnaise Potatoes & Rump Steak?
Baby Potato, Beef, Bell Pepper, Bell Peppers, Dijon Mustard, Free-Range Beef Rump, Green Leaves, Italian-style Hard Cheese, Lemon Juice, NOMU One For All Rub, Onion, Onions, Sun-Dried Tomatoes
How many calories does Lyonnaise Potatoes & Rump Steak have?
768 calories
How much fat content does Lyonnaise Potatoes & Rump Steak have?
grams
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