Jun 3, 2012

Marinated Rump Steak with Broken Potatoes

Just like some people like to evoke summer in the middle of winter by doing something lemony or colorful with frozen berries, I like to capture it with marinated meat that would, in the best scenario, be part of a barbecue in the terrace with friends. My idea of a picnic.
I could pretty much barbecue everyday, all year long. I do it in winter too, but let´s just say that not everyone is on board with eating out unless it´s a starry, warm night. They have a point, I know, and I didn´t want to barbecue alone and miss out on the friendly chat.

So I marinated some rump steak, probably my favorite cut, and paired it with some potatoes and fennel.

The marinade comes from a blog I follow that has great greek food. Dead easy, and with the intriguing addition of lemon, an ingredient I don´t use together with red meat. It works, and you can find the recipe here, so I guess those of you who are taking advantage of spring and brand new or trusted old barbecues, will do it immediately and enjoy it out in the sun, or under the shade of a tree, or wherever you can get together with friends, because, they will want to eat outside. Lucky you. I had to cook it in a cast-iron skillet.

The potatoes are also as simple as boiling them in salted water, letting them cool and smashing them with the palm of your hand, a nice feeling I have to tell you, and then baking in the oven until crispy. You can add herbs or paprika, cumin or whatever. I left them almost bare because the fennel and the meat had their own flavors.
So, as you almost had nothing to do until now, between the meat that practically cooks by itself and the potatoes that are a close second, you can put together a nice green salad, the kind you´re told should be part of a healthy, balanced meal, and which I did, but forgot to photograph, and then do the caramelized fennel that I posted for you yesterday.
Or not. You can also take a piece of good grilled bread, cut the meat thinly across the grain and put it on one slice, being careful to let the juices moisten the bread, pile greens on top, tomato, mustard or olive oil, another piece of grilled bread, squash it down a bit and you have a super sandwich.
But whatever you do, please enjoy the sun and the barbecue and the good company.



4 medium potatoes, with their skin, scrubbed
6 Tbs olive oil
Coarse salt
Freshly ground black pepper
Herbs such as thyme or rosemary (optional)


Boil the potatoes in salted boiling water until they can be pierced with a knife. Drain and let cool.
Preheat oven to 375ºF/190ºC.
Put potatoes on a flat surface and, with the palm of your hand, push down and smash them.
Put the olive oil on an oven tray, and then transfer the potatoes. Season with salt, pepper and herbs or spices if using. Toss lightly to coat.
Bake for 30 minutes or a bit more. You want the potatoes to be golden and crisp.
Serves 4


  1. Augh! Now I want your marinated rump steak for dinner instead of my grilled tilapia.

  2. looks so easy to prepare and delicious...mouthwatering!


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