21 Day Aged Rump Steak, Pesto & Parmigiano Salad

a) Pop the Parmigiano potato onto a large, lined baking tray.

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

c) When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

a) Meanwhile, half the tomatoes. 

b) When the potatoes have been in the oven for 15-20 mins, remove the tray from the oven and add the tomatoes.

c) Return to the oven for the remaining roasting time, 10-15 mins, until the tomatoes are softened.

a) While everything roasts, heat a small frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

b) Once toasted, set aside and return the pan to high heat with a drizzle of oil.

a) Once the oil is very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

b) Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

c) While the steaks rest, combine in a small bowl the pesto and remaining olive oil (see pantry for amount).