Pan-Seared Rump with Oregano Feta Chips

Method

Chips

1. Preheat the oven to 200°C fan (220°C conventional). Soak the cut chips in a bowl of cold water for 10 minutes, then drain and pat them completely dry with a clean tea towel.

2. Tip the chips onto a baking tray, add the 1 tbsp sunflower oil, garlic powder, oregano, chilli flakes and a good pinch of salt and pepper, and toss to coat. Spread them out in a single layer.

3. Roast for 40 to 45 minutes, turning halfway, until deeply golden and crisp.

Steak

4. About 15 minutes before the chips are ready, heat a heavy frying pan over high heat until very hot. Rub the steak with the 1 tsp oil and season it generously with salt and pepper.

5. Sear the steak for 2 minutes a side without moving it, then cook for 1 more minute a side, adding the butter, garlic and rosemary for the final minute and spooning the foaming butter over the meat the whole time.

6. Move the steak to a warm plate, cover loosely with foil and rest for 5 minutes for a juicy medium-rare.

Sauce and serving

7. Return the pan to the heat, pour in the red wine and bubble for about 1 minute, scraping up the browned bits, until the alcohol smell has cooked off.

8. Take the pan off the heat and stir in the cream, the 1 tsp vinegar, a pinch of salt and pepper and any juices from the resting plate. Pour into a small jug.

9. Toss the lettuce leaves and shallot rings with the olive oil, the 1 tbsp vinegar and a little salt.

10. Pile the chips onto warm plates and crumble over the feta. Slice the steak thickly against the grain, add it to the plates with the salad and pour over as much sauce as you like.