This delicious dish is all about layers! Creamy mash is topped with sliced rump steak and finished with buttery leeks and dry fried crispy panko bread crumbs for added texture. Brilliant.
30 Minutes. Cook a gastro pub style dinner at home this week.
300g Australian rump steak
4 sprigs parsley
1/4 cup panko crumbs
450g brushed potatoes
a knob of butter and splash of milk
Wash and peel potatoes then cut into 2cm cubes. Place potatoes into a pot of cold water. Cover with lid and bring to the boil. Reduce to a simmer and cook for 12 minutes or until soft. Drain potatoes and place back into the pot. Season with salt and pepper. Add a knob of butter and splash of milk. Mash until smooth.
In a small bowl, combine panko crumb, finely chopped parsley, salt and pepper. Take a dry pan and bring to high heat. Toast the crumb for 3 – 4 minutes or until golden. Shake the pan to ensure they don’t burn. Reserve pan.
Thinly slice the leeks. Bring the same pan to medium heat with a generous knob of butter (not provided). Sauté the leeks for 6 – 8 minutes until soft. Season with salt and pepper then remove from heat. Set aside.
Heat a lightly oiled frying pan to high heat. Add the steaks to the pan and cook for 3 - 4 minutes on each side (medium). Once cooked, remove steaks from pan. Set aside. Cover with foil and rest for 3 - 5 minutes.
Thinly slice the steak. Spoon mash onto plates. Top with steak, leeks and finish with crispy crumb!
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