Hasselback Sweet Potato with Rump Steak
Ingredients:
- 1 Eskort Rump Steak
- 4 Sweet potatoes sliced thinly (halfway)
- ¼ C sage chopped
- 3 T oil
- Salt to taste
- 1 C mozzarella cheese grated
- ¼ C tomato jam
Method
- Preheat the oven to 200°C.
- Place the sweet potatoes in an oven pan and drizzle them with olive oil.
- Add the sage to the sweet potatoes, season with salt and bake them for 15-20 min.
- While the sweet potato is in the oven, heat a frying pan over a high heat.
- Season the steak with olive oil and salt.
- Fry the rump for 6 min on each side and 1 min on the fat side.
- Allow the rump to rest for 5 min before you slice it.
- Add the mozzarella to the sweet potato and bake for 5 more minutes.
Serve:
- Serve the sliced rump with the sweet potatoes and some freshly chopped herbs. (we used chives)
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