Rump Steak & Slap Chips
Rump Steak & Slap Chips

Ingredients

McCain Slap Chips  

4 x 200- 250 grams beef rump steaks

Salt

Crushed black pepper

3 cloves of garlic roughly crushed

Handful of fresh sage leaves

4 Tablespoons of butter

 

For the Garlic Sage Aioli

1 cup mayonnaise

1 clove crushed garlic

1/2 teaspoon dried sage

1 tablespoon Worcestershire sauce 

Crushed black pepper

 

Directions

Prep Time: 5 minutes

Cooking Time: 10 minutes 

Serves: 4 

 

  1. Cook McCain Slap Chips according to package instructions
  2. Heat a skillet over high heat until smoking hot
  3. Pat dry beef rumps and sprinkle generously with salt and cracked black pepper
  4. Add the butter, garlic and sage to the pan and swirl the pan and then place the rump steaks into the skillet
  5. Sear the steaks for about 3 minutes per side, drizzling the butter over the steaks while cooking.
  6. Remove the rumps and allow to rest
  7. While the rumps are resting, get ready to make the aioli
  8. Combine all the ingredients for the aioli and mix well and place in a bowl
  9. Plate up your delicious rumps with the McCain Slap Chips and the garlic sage aioli on the side.