Ingredients(12)
| McCain Slap Chips |
| 4 x 200–250 g | rump steak |
| salt |
| black peppercorns — crushed |
| 3 | garlic cloves — roughly crushed |
| Handful of | fresh sage leaves |
| 4 tbsp | butter |
For the garlic sage aioli
| 1 cup | mayonnaise |
| 1 | garlic clove — crushed |
| 1/2 tsp | dried sage |
| 1 tbsp | Worcestershire sauce |
| black peppercorns — crushed |
Method:
Cook McCain Slap Chips according to package instructions.
Heat a skillet over high heat until smoking hot.
Pat dry beef rumps and sprinkle generously with salt and cracked black pepper.
Add the garlic, sage and butter to the skillet, swirl and then place the rump steaks in the skillet.
Sear the steaks for about 3 minutes per side, drizzling the butter over the steaks while cooking.
Remove the rumps from the skillet and allow to rest.
While the rumps are resting, get ready to make the aioli.
Combine all the ingredients for the aioli, mix well and place in a bowl.
Plate up your delicious rumps with the McCain Slap Chips and the garlic sage aioli on the side.
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