Spicy rump steaks with barbecued potatoes
Spicy rump steaks with barbecued potatoes feature marinated beef fillets grilled to perfection alongside seasoned, grilled potatoes for a satisfying meal. The combination of garlic, chili powder, and BBQ sauce creates a flavorful experience ideal for any barbecue gathering.
Cook time 20 min
Prep time 15 min
Ingredients:
2 tbsp olive oil2 garlic cloves
1 tsp chili powder
1 tsp dried thyme
1 tsp dried coriander
1/2 tsp black pepper
1 tbsp BBQ sauce
4 beef fillets beef fillet
4 potatoes
Spicy rump steaks with barbecued potatoes make for a delicious and hearty meal that's perfect for any barbecue or weekend dinner. This recipe combines succulent beef fillets with perfectly seasoned and grilled potatoes, ensuring a burst of flavors with every bite. It’s not only satisfying but also relatively easy to prepare, making it a great option for both novice and experienced cooks.
Instructions:
- In a bowl, combine olive oil, minced garlic, chili powder, dried thyme, dried coriander, black pepper, and BBQ sauce.
- Mix well until all ingredients are thoroughly blended.
- Place the beef fillets in a shallow dish or zip-lock bag.
- Pour half of the marinade over the fillets, ensuring they are evenly coated.
- Let the beef marinate for at least 30 minutes. For best results, let it marinate in the refrigerator for 2 hours.
- While the beef is marinating, preheat your grill or barbecue to medium-high heat.
- Wash and quarter the potatoes, leaving the skin on for added texture and flavor.
- Toss the potato quarters in the remaining marinade, ensuring they are evenly coated.
- Place the marinated potato quarters on the grill.
- Cook for about 20-25 minutes, turning occasionally, until they are crispy on the outside and tender on the inside.
- Once the potatoes are halfway done, place the marinated beef fillets on the grill.
- Grill the fillets for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.
- Remove the beef fillets from the grill and let them rest for about 5 minutes to allow the juices to redistribute.
- Serve the spicy rump steaks with the barbecued potatoes on the side.
With a perfect blend of spices and a touch of BBQ sauce, these spicy rump steaks paired with barbecued potatoes are sure to be a hit at your next meal. The combination of juicy, well-seasoned beef and crispy, tender potatoes offers a delightful contrast of textures and flavors. Following these tips will ensure that your steak and potatoes turn out perfectly grilled and irresistibly delicious.
Spicy rump steaks with barbecued potatoes FAQ:
Grill the beef fillets for about 4-5 minutes on each side for medium-rare. Adjust the cooking time based on your preferred level of doneness.
The potatoes should be crispy on the outside and tender inside. This typically takes about 20-25 minutes, turning them occasionally to ensure even cooking.
Yes, you can use chicken or pork fillets as substitutes. However, adjust cooking times accordingly, as these meats may require different grilling durations.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the grill.
Yes, the marinade can be prepared up to 24 hours in advance. Store it covered in the refrigerator until ready to use.
Tips:
- Allow the beef fillets to come to room temperature before grilling to ensure even cooking.
- Marinate the beef fillets for at least 30 minutes to allow the flavors to penetrate the meat.
- Parboil the potatoes before grilling to ensure they are cooked through and tender.
- Keep an eye on the grill temperature to avoid burning the steaks or potatoes.
- Use a meat thermometer to check for desired doneness of the beef fillets.
- Let the beef fillets rest for a few minutes after grilling to lock in the juices.
Nutrition per serving
4 ServingsCalories 570kcal
Protein 63g
Carbohydrates 40g
Fiber 5g
Sugar 3.11g
Fat 24g
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