Braai

RUMP STEAK & GARLIC-HERB POTATO PARCELS

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Juicy rump with buttery baby potatoes that cook neatly beside the meat.

Clock Outline

PREP 15 MIN.

Cooking Pot Outline

COOK 40 MIN.

Person Outline

SERVES 4

INGREDIENTS

  • 4 rump steaks 
  • 750 g SPAR Freshline baby potatoes, parboiled
  • 50 g SPAR Butter, softened
  • 2 SPAR Freshline garlic cloves, crushed
  • 30 ml chopped SPAR Freshline parsley
  • 15 ml SPAR Olive Oil
  • SPAR Coarse Sea Salt and Black Pepper
  • SPAR Heavy Aluminium Foil

CHEF’S TIP

Rest the steak for 5-10 minutes before slicing to keep it juicy.

HOW TO MAKE IT

  1. Mix the butter, garlic and parsley. Divide the potatoes between four sheets of foil and dot with herb butter. Seal into parcels.
  2. Place the parcels over medium coals for 15–20 minutes, turning once.
  3. Rub the steaks with olive oil and season. Braai to your preferred doneness, turning only as needed.
  4. Rest the steaks for 5 minutes before serving with the opened potato parcels.

GOOD TO KNOW

  1. Freezer friendly? NO
  2. Leftovers? – Refrigerate cooked steak for up to 2 days.

PERFECT PAIRING

CABERNET SAUVIGNON

Bold dark fruit and tannin are a classic match for grilled beef.

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APRICOT-GLAZED CHICKEN SOSATIES
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Older COCONUT CHICKPEA CURRY

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