Rump Steak with Scalloped Potatoes

Method:

Pre-heat the oven to 180ºC on fan bake. Remove the steak from the fridge. Put the potatoes into a pot and cover generously with water. Add in salt, bring to the boil then cook until just tender. Drain the boiling water from the pot then refresh the potatoes with cold water. Leave in the cold water to sit while you prepare the cheese sauce.

Melt the butter in a heavy-bottomed saucepan. Add in the flour and cook for 1 minute then slowly pour in the milk, whisking as you go to avoid lumps. Then add in the cream, bring to the boil and cook for 2 minutes, continuing to whisk. Remove from the heat, season well with sea salt and freshly ground black pepper then stir in a bit more than half the cheese and the thyme. Drain the potatoes. Spoon a few tablespoons of the sauce into a small oven-proof dish, add a layer of potatoes and onion. Repeat with a second layer then lastly add in the remaining potato and onion, pour over the remaining sauce and spread out over the surface. Sprinkle over the remaining cheese and bake for 30 minutes or until golden and bubbly.

Heat a heavy-bottomed frying pan over a high-heat until very hot. Pat the rump steak dry then season well with sea salt and freshly ground black pepper. Add the olive oil to the pan and cook the steak on one side for 2 minutes, then flip and cook on the other side for another 2 minutes. Turn the heat down and cook for a further 8 minutes or until cooked to your liking. Turn the steak as you cook it to develop the crust. Once cooked, remove from the heat and sit on a rack (put a plate underneath it to catch the juices) and leave to rest for 10 minutes. Once rested, slice the steak and serve with the scalloped potatoes and dressed salad greens.