Milanese Rump Steak With Buttered Potatoes

Boil a kettle

Cut the waxy potatoes in half

Add the potatoes to a pot of boiling water with a large pinch of salt and cook over a high heat for 15-20 min or until fork-tender

Once cooked, drain and set aside to cool slightly

Meanwhile, cut the heritage tomatoes in half and add them to a bowl

Add the balsamic vinegar, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and set aside to marinate  

Trim the fat off the rump steaks

Cover the steaks in cling film and bash them with a rolling pin until flat and approx. half a cm in thickness

Tip: This will make the meat really tender!

Add a handful of flour to a plate with a generous pinch of salt and pepper

Crack the egg[s] into a shallow bowl and beat with a fork

Add the panko breadcrumbs to a plate with the dried oregano and a pinch of salt and pepper – these are your herby breadcrumbs

Coat the steaks in the flour, tap off the excess, then dip into the beaten egg and press it into the herby breadcrumbs firmly to coat everything evenly

Tip: Make sure the steaks are fully coated in the breadcrumbs!

Return the drained potatoes to the pot with a knob of butter and season generously with salt and pepper – these are your buttered potatoes

Pick the basil leaves from the stalks and stir through the marinated tomatoes – this is your tomato salsa

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once very hot, add the coated steaks and cook for 1-2 min on each side or until golden brown

Once done, transfer to a cooling rack (you can use the rack from your grill) to rest and season with a pinch of salt – this is your Milanese rump steak