Rump with Salsa Verde Aioli

Name: Rump with Salsa Verde Aioli
Yield: 10
Ingredients: 2.0x Basil bunches, chopped; 1.0x Flat leaf parsley bunch, chopped; 1.0x Mint bunch, chopped; 20.0g Anchovies, chopped; 75.0g Capers; 3.0x Garlic cloves, crushed; 60.0ml Red wine vinegar; 400.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 1.5kg Rump steak

A simple rump made delicious thanks to the herbaceous, bright, and zesty salsa verde aioli. Basil, parsley, and mint are the best herbs to use in this recipe combination.

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Salsa Verde Aioli

Basil bunches, chopped 2.0 x
Flat leaf parsley bunch, chopped 1.0 x
Mint bunch, chopped 1.0 x
Anchovies, chopped 20.0 g
Capers 75.0 g
Garlic cloves, crushed 3.0 x
Red wine vinegar 60.0 ml
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 400.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Steak

Rump steak 1.5 kg

Beef

Other European

Casual Dining

Local Favourites

Steaks

Main Meals

A simple rump made delicious thanks to the herbaceous, bright, and zesty salsa verde aioli. Basil, parsley, and mint are the best herbs to use in this recipe combination.

...

Preparation

Salsa Verde Aioli
- Blend herbs with anchovies, capers, garlic, and vinegar in a blender or food processor until fully combined and nearly smooth. Stir through HELLMANN’S Real Mayonnaise and set aside.
Steak
- Bring the steak to room temperature. Coat both sides with a little oil and season with salt.
- Heat a grill or pan over high heat until smoking. Cook the steak for 8–10 minutes or until done to your liking. Remove and rest.
To Serve
- Slice the steak and serve with salsa verde aioli.