Chargrilled Nature’s Fresh rump steak with lemon & thyme baste, crispy duck fat potatoes, broccolini & pickles

serves

4

prep

10 mins

cook

1 hr

difficulty

Easy

ingredients

4 x 220g thick-cut Nature’s Fresh rump steaks
2 Tbsp extra virgin olive oil
finely-grated zest and juice of 2 lemons
½ bunch thyme leaves
12 medium potatoes
¼ cup duck fat, melted
sea salt flakes and freshly-ground black pepper
2 bunches broccolini
mixed baby pickles, to serve

method

Preheat oven to 220°C. Use a skewer to pierce the steaks at least 20 times on each side. Putt the oil, zest, juice and thyme in a blender and puree until smooth. Pour over the steaks, then set aside.
Steam the potatoes until very tender, then crush lightly. Toss with the duck fat and season with salt and pepper. Arrange in a roasting pan then bake for 45 minutes, until crisp.
Cook the steaks over a moderate charcoal grill, basting with the marinade, for 8-10 minutes, until medium. Grill the broccolini briefly until just tender. Serve with the steaks, potatoes and pickles.

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Celebrate Dad this Father's Day with... NATURE'S

Spice up your life with this. A dash of Zhoug, add

THIS IS THE 💚 OF Queensland! Muttaburra is the

THIS RECIPE MAKES US THINK OF CHRISTMAS 🎄🎄… it must be the roast and the chermoula sauce! If you’re thinking of something different for #christmasmenu this year, we suggest our #naturesfreshnaturalbeef RUMP ROAST. Full recipe details follow.

Ingredients:

1.2kg piece Nature’s Fresh bolar blade

sea salt flakes and freshly-ground black pepper

2 tsp harissa paste

½ cup extra virgin olive oil

2 tsp cumin seeds

1 tsp coriander seeds

1 bunch coriander leaves

1 bunch parsley leaves

½ bunch thyme leaves

4cm piece ginger, minced

4 cloves garlic, minced

finely-grated zest and juice of 2 lemons

1 tsp chilli flakes

1 cup chickpea four

2 Tbsp buckwheat flour

2 sprigs rosemary leaves, finely chopped

Method:

1/ Truss the bolar blade with kitchen string, then rub with salt, pepper, harissa and 1 Tbsp olive oil. Set on a rack over a roasting pan and place in a moderate lidded barbecue and roast for 45 minutes, until medium. Allow to rest for 7 minutes.

2/ Place the cumin seeds in a pan over high heat and fry until toasted. Grind in a mortar and put half in a bowl, setting the rest aside. Toast and grind the coriander seeds and add to the bowl. Finely chop the herbs and add to the bowl with the ginger, garlic, zest, juice, chilli and ¼ cup extra virgin olive oil. Season with salt and pepper.

3/ Combine the flours, rosemary, reserved cumin and 1 cup ice cold water in a bowl and whisk well. Season with salt and pepper. Set a crepe pan over a moderate heat and add ¼ cup at a time, swirling to coat. Cook for 1 minute each side. Repeat with the remaining batter.

4/ Carve the beef and serve with the chermoula sauce and chickpea crepes.

CHRISTMAS IS SERVED 🎄🎄

Recipe by @fastedmedia with imagery by @roughcutstudioaustralia

#bolarblade #roastbeef #roast #christmasfood #christmascooking #festive #christmasmenu #christmasdinner #beef #recipeshare #christmasleftovers #recipe

Christmas Sorted! This recipe is sure to impress.

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Chargrilled Nature’s Fresh rump steak with lemon & thyme baste, crispy duck fat potatoes, broccolini & pickles

serves

4

prep

10 mins

cook

1 hr

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

connect with us for

fresh ideas

Nature’s Fresh

NH Foods

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Chargrilled Nature’s Fresh rump steak with lemon & thyme baste, crispy duck fat potatoes, broccolini & pickles

serves

4

prep

10 mins

cook

1 hr

difficulty

Easy

ingredients

method

share recipe

add some more freshness.

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connect with us for

fresh ideas

Nature’s Fresh

NH Foods

Follow Us