Ioannis Grammenos – Heliot Steakhouse Heart of Rump with Grilled Sweet Potatoes & Roasting Juices
- Prep time 0Min
- Cook time 0Min
- Technique Grill
- Meat Beef
- Cut Rump
- Serves 4
Ioannis Grammenos (Heliot Steakhouse) presents Australian Heart of Rump steak with grilled sweet potatoes and roasting juices.
Ingredients
- 1200g Australian heart of rump
- 2 medium size sweet potatoes
- 2g of ground cumin
- 20g butter
- 20g olive oil
- Salt and pepper
Method
- Wash and cut the sweet potatoes in half.
- Drizzle olive oil over the potatoes and season them well. Place them on a hot grill until they have nice grill marks, add the cumin and then, transfer the potatoes to an oven preheated to 180°C and cook for 25 minutes, or until tender.
- Season the wagyu rump and grill it on a hot grill for about 4 minutes, or until it reaches your preferred doneness.
- Let the steak rest for 8 minutes under a warm light before serving.
