The Losers Final
The penultimate day of the 2018 World Cup sees the World Cup of BBQ stay in England for a 4th cook. This time I am doing Shorthorn Rump Steak with Yorkshires and Roast Potatoes.
I debated between doing a full roast joint such as Topside Beef using the rotisserie, but I decided on Rump Steaks for the meat on this dish.
The Cook
I started this cook be preparing the Roast Potatoes. I always like to parboil them before roasting, so whilst the BBQ was coming up to the cooking temperature, I boiled the potatoes.
The BBQ got set up for 2 zone cooking. After the potatoes had been parboiled for 15 mins, I moved them into a baking tray and drizzled with Roast Potatoes Oil from Ross & Ross. I placed these on the BBQ in the indirect zone and also added 2 cherry chunks.
With the Rump Steaks, these got taken out the fridge 1 hour before cooking and sprinkled with a little salt either side as they came up to room temperature. They were pretty thick steaks so I decided to cook them on the indirect portion of the BBQ and cook them using a reverse sear.
Finally, the Yorkshire Pudding mix was made in advance. I used a muffin tray warmed up in the oven beforehand and then added the mixture to the tray. I did struggle for temperature (and space) so although these started off on the BBQ, they did have the final 5 minutes in the oven.
I also did some vegetables (boiled) and made some gravy to serve.
The Verdict
I had read a couple of articles about the Shorthorn steaks from Morrisons. I was actually after the Rib-eye but unfortunately, they didn’t have any so I plumped for the Rump. The steak was lovely. I slightly overcooked them but they were still very tender and had taken on a lot of smoke.
The potatoes tasted great, much down to the oil from Ross & Ross. The Yorkshires were also really good, but as mentioned above I had to finish them off in the oven as I was struggling a little for temperature in the BBQ.
Overall, a really nice dinner, using core ingredients that you would expect in an English Roast dinner.
Shorthorn Rump Steak with Yorkshires and Roast Potatoes
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Serving Size2
Ingredients
For the Roast Dinner
- 2 Rump Steaks
- 500g Maris Piper Potatoes
- 2 Tbsp Ross & Ross Roast Potatoe Oil
- 70g Plain Flour
- 2 eggs
- 100ml milk
- Sunflower oil
Method
Light your BBQ and set it up for an indirect cook. You are looking for a fairly high temperature of 220-230°C. Peel your potatoes and add to a pan of boiling water for 15 minutes. Drain and then add to a baking tray, and drizzle the Ross & Ross Roast Potato Oil over the potatoes. Add 2 wood chunks to your BBQ, and add the potatoes.
Take your steaks out the fridge about 1 hour before you want to start cooking and sprinkle both sides with sea salt. After the potatoes have been on for 15 minutes add your steaks to the indirect area of your BBQ.
Prepare your batter in advance by adding the flout to a bowl. Make a well and crack in the 2 eggs and beat well. Slowly pour in the milk continually mixing until you have a smooth batter. Pour a little sunflower oil into each muffin holder and then add your muffin tray to the oven for 10 minutes at 230°C. After 10 minutes remove the muffin tray from the oven, pour in the mixture and add to the BBQ. The Yorkshires will take about 25 minutes to cook. If you are struggling for temperature in your BBQ, just remove and cook in the oven for 5 minutes on at 230°C.
After 40-45 minutes remove the potatoes from the BBQ. You should also remove the Yorkshires that should have been on for around 25 minutes. Move the steak to the direct area of the BBQ and cook for 2 minutes each side. Remove and allow to rest for 5 minutes.
Prepare some vegetables and gravy, and then plate everything up and serve.
