Rump Steak and Mash

Preheat your oven to 200°C. Line a large baking tray with foil or grease it generously. Peel (if you prefer) and chop the sweet potato into bite-sized chunks, placing them evenly on the tray. Remember, smaller pieces cook faster! Drain and roughly chop the capers, wedge the tomatoes, and rinse and chop the parsley.

Toss the sweet potato chunks in some oil, season well, and place on the tray. In a smaller roasting dish, add the tomato wedges and chopped capers. Drizzle with oil, season, and pop both trays into the hot oven. Roast for 15 minutes, then check the tomatoes. If they’re nicely cooked down, remove them and continue roasting the sweet potatoes for another 10-15 minutes, until they're soft and ready to mash.

With about 15 minutes left on the sweet potatoes, heat a grill pan or a regular pan over medium-high heat. Drizzle oil over the rump steak, season, and place it fat-side down in the hot pan. Sear for 3-5 minutes until the fat is crispy, then cook each side for 2-4 minutes or to your desired doneness. Remove from the pan, cover with foil, and let rest for 5 minutes before slicing. Lightly season the slices with Chipotle Cook’s Salt.

Mash the roasted sweet potatoes with milk, butter, or olive oil until you reach your desired consistency. Season and set aside. Place the tomato wedges back in the oven to reheat briefly.

While the rump rests, return the grill pan to medium-high heat. Toss the sugar snap peas in a bowl with a drizzle of oil and a pinch of salt. Grill them for 1-2 minutes per side until lightly charred. Toss with most of the chopped parsley, reserving some for garnish.

On each plate, spread a bed of sweet potato mash. Add the sweet and salty tomato wedges, sliced rump steak, and charred sugar snap peas. Garnish with the reserved parsley. Bon appétit!