Rump Steak & Crispy Sweet Potato Chips

Rump Steak & Crispy Sweet Potato Chips

Steak night, sorted. A good grass-fed rump, a properly hot grid, and sweet potato chips so crispy you will hear them from the next room.

The garlic butter on top is technically optional, in the same way that biltong at a rugby game is optional.

What you need

  • 500g grass-fed rump steak
  • 500g sweet potato chips
  • 100g farm butter, softened
  • 2 cloves garlic, crushed
  • A little chopped rosemary or thyme
  • Salt, pepper, oil

How to make it

  1. Get the chips in the oven first: 200 degrees C, 30 to 35 minutes, turning once, until crispy at the edges.
  2. While they roast, mix the butter with the garlic and herbs.
  3. Bring the steak to room temperature, pat dry, and season hard with salt and pepper.
  4. Braai over hot coals (or a screaming hot pan) for 4 to 5 minutes a side for medium.
  5. Rest for 5 minutes, slice against the grain, and top with garlic butter.
  6. Pile the chips next to it and try to share. Or do not.

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