By Lea Brink
A quick supper. This rump steak needs to be of excellent quality.
You will need:
500g rump steak, diced
200g potatoes, cut into wedges
100g sliced fresh pineapple
3 chopped cloves of garlic
1 cup olive oil
1 tablespoon dried oregano
1 tablespoon dried sage
1 tablespoon dried rosemary
2 tablespoons full-grain mustard
2 tablespoons butter
Salt and pepper to taste
Fry the potato wedges in a bit of oil until done, about 10 to 15 minutes.
Fry the rump steak in a separate pan on high heat with a bit of oil. About three minutes on each side.
Add the butter and pineapple. Fry the pineapple until it starts to brown. About three minutes.
Add the garlic and the rest of the olive oil. Stir through well.
Add the oregano, sage, rosemary, mustard, salt and pepper. Stir through well and set aside to res for about ten minutes.
Return to heat and add the potatoes.
Serve hot with a green salad and garlic butter.