Balsamic Barbeque Beef With New Potato And Red Onion Salad

PREPARATION

Firstly, place the rump steak in a shallow tray, and cover with the balsamic vinegar, the finely diced shallots and the Pureety Hickory Barbecue sachet.

Cover with clingfilm, and place in the fridge for 30-40 minutes.

Meanwhile, cook the new potatoes in a pan of boiling water until cooked through, and then drain under cold water until cold.

Remove from the water, and slice the new potatoes into thick slices, and combine in a bowl with the diced red onions and olive oil, and season as required with freshly ground sea salt and black pepper.

COOKING METHOD

Too cook the beef remove from the fridge, and place on either a hot barbecue or griddle pan and cook for 4-5 minutes on each side (depending on how well done is required).

Set the meat aside for a further 5 minutes to rest.

Slice the beef into thick strips and serve on a plate, alongside the new potato and red onion salad, with further drizzlings of balsamic vinegar as you see fit!

Ingredients

650gm Beef rump steak
1 x Pureety Hickory Barbeque Sauce sachet
2 x Shallots (Finely diced)
2tbsp x Balasmic vinegar
500gm x New potatoes
1 x Large red onion (Finely diced)
Olive oil
Sea salt/Black pepper (For seasoning)