BEFORE YOU GET GOING
Read the whole recipe. The prep instructions are displayed in the ingredient list, directly under the item they apply to. You can either do all your prep before you start, or as you get to each item in the method.
Ingredients & Preparations
1kg Sweet Potato (rinsed & cut into wedges -skin on)
400g Baby Tomatoes (rinsed & halved)
120ml Pickling Liquid (80ml Red Wine Vinegar & 40ml Honey)
2 Onions (peeled & sliced into 1cm thick rounds)
1kg Farmer Duan Beef Rump
40ml Woolworths BBQ Rub
80g Green Leaves (rinsed)
200g Cucumber (sliced into half-moons)
100g Feta (drained)
60 ml Cooking Oil
Salt & Pepper
1 Spoon of Butter
ROAST THOSE SWEET POTATOES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and starting to crisp, shifting halfway.
BABY TOMATO PICKLE
Place the halved baby tomatoes in a bowl with the Pickling Liquid and a drizzle of olive oil. Season, toss to coat, and set aside to marinate.
CRISPY ONION RINGS
When the sweet potato wedges have 10 minutes to go, place a large non-stick griddle pan over a medium-high heat with a drizzle of oil. When hot, fry the onion rings for 2-3 minutes per side, shifting occasionally. On completion, they should be caramelised on the edges but still crunchy. You may need to do this step in batches. Decant the onion rings into a roasting tray and pop in the oven under the sweet potato. Roast for 4-6 minutes until browned and crispy.
PAN FRY THE FARMER DUAN STEAKS
While the onions are in the oven, return the griddle pan to a medium-high heat with another drizzle of oil if necessary. Pat the steaks dry with some paper towel. When the pan is hot, sear the steaks fat-side down for 3-5 minutes until the fat is crispy. Then, cook each side for 2-4 minutes, or until cooked to your preference. (The time this takes will depend on the thickness of the steaks.) During the final 1-2 minutes, baste the steaks with a knob of butter and the BBQ Rub. Remove from the pan and set aside to rest for 5 minutes before slicing. Lightly season the slices.
ASSEMBLE THE SALAD
Place the rinsed green leaves, cucumber half-moons, and drained feta in a bowl. Drain the marinating baby tomatoes, reserving the liquid. Add the baby tomatoes to the bowl of salad and drizzle over some of the reserved pickling mixture to taste. Toss to combine.
CLASSIC STEAK & CHIPS
Plate up the caramelised sweet potato wedges alongside the juicy slices of beef rump. Serve the crunchy onion rings and fresh, nourishing salad on the side.