The pub classic, without leaving the house

There's a reason steak, chips and salad has never come off a pub menu anywhere in Australia. It works. And the steak the pubs reach for is usually rump — big flavour, honest price, and at 320g it splits between two for a proper plate each. This is the no-thinking Friday ritual: chips in the oven, one screaming-hot grill pan, a salad you could make with your eyes closed. The only skill involved is patience at the end, because rump rewards a long rest like no other steak. No booking required.

1 hr 5 mins 2 servings Prep 15 minsCook 50 minsMain CourseAustralian

Ingredients

  • 320g Your Farmer grass-fed rump steak
  • 800g potatoes, cut into 1.5cm chips
  • 80ml olive oil, divided
  • Salt and pepper to season
  • 1 baby cos lettuce, leaves torn
  • 1 Lebanese cucumber, sliced
  • 125g cherry tomatoes, halved
  • 1/4 red onion, finely sliced
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard

Instructions

Heat the oven to 220C fan-forced. Toss the chips with 2 tablespoons of the oil and a good pinch of salt, spread in a single layer on a lined tray, and roast for 35-40 minutes, turning halfway, until deep golden.

800g potatoes2 tbsp olive oil

Take the steak out of the fridge when the chips go in — it needs 20-30 minutes to lose its chill. Pat it very dry and season generously on both sides.

320g rump steak

When the chips have 15 minutes to go, put your grill pan over high heat until it's just starting to smoke. Rub the steak with 1 tablespoon of oil.

1 tbsp olive oil

Grill the steak 3-4 minutes per side for medium-rare (52-54C on a thermometer), pressing it flat for the first 30 seconds so it makes full contact. If it has a fat cap, hold it fat-side down with tongs for a final minute to crisp.

Move the steak to a warm plate, cover loosely with foil and rest for a full 8-10 minutes. With rump this isn't optional — the rest is what makes the steak.

While it rests, whisk the vinegar, mustard and remaining oil in the bottom of a big bowl with a pinch of salt. Add the cos, cucumber, tomatoes and onion and toss just before serving.

1 tbsp red wine vinegar1 tsp Dijon mustard1 baby cos lettuce

Slice the steak thickly across the grain and divide between two warm plates with the chips and salad, pouring any resting juices over the meat. Serve immediately.

Appears in

Pack A, B & D shares — Rump (~320g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67

Why Rump Is the Steak-Night Steak

Rump comes off the top of the hindquarter — a hard-working muscle on an animal that spent its life walking real pasture. Work builds flavour, and that's the whole story of this cut: more beef character than sirloin, a fraction of the price of scotch, and a proper 320g steak in three of our four beef share packs. Your Farmer® rump is 100% grass-fed, which makes it leaner than grain-finished rump, so the rules are simple. Hot pan, don't go past medium, and rest it longer than feels reasonable. Rump punishes impatience and rewards the cook who pours a glass and leaves it alone for ten minutes. If steak night is turning into a habit — and it should — a grass-fed beef CSA share keeps one waiting in the freezer on rotation.

Swaps and Variations

Any steak in the share works on this plate. Sirloin and scotch fillet want a minute less per side; a T-bone turns Friday into an occasion. On the chips, smashed chats or jacket potatoes are fair substitutes when you can't be bothered cutting. The salad follows the seasons — tomatoes at their summer best, shaved fennel and orange through winter. A dollop of Dijon or horseradish cream on the side never goes astray, and you barely need more sauce than the resting juices — though a spoon of chimichurri never hurt anyone, and there's a good one in our guide to grass-fed rump, the flavour-forward steak.

Storage and Leftovers

Once thawed, the raw steak keeps 2-3 days in the coldest part of the fridge, so Friday can slip to Sunday without drama. Cooked rump keeps 3 days in an airtight container — and cold rump might be the best steak-sandwich meat there is. Slice it thin, pile it onto buttered bread with mustard and whatever salad survived, and lunch is solved. Reheating thin slices tends to overshoot them, so cold and thinly sliced beats the microwave every time. Leftover chips crisp back up in a 200C oven in ten minutes — never the microwave, which turns them to sponge. For the full playbook on lean, pasture-raised beef, our guide to cooking grass-fed beef covers every cut's temperament.

Frequently asked questions

How do I tell medium-rare without a thermometer?

Press the middle of the steak with tongs — medium-rare feels like the fleshy base of your thumb when your hand is relaxed. If it feels soft and squishy it needs another minute; firm means it's past medium. A cheap instant-read thermometer removes the guesswork: pull it at 52-54C.

Can I use a normal frying pan instead of a grill pan?

Absolutely. A heavy frying pan sears just as well — you lose the char lines but gain a more even crust. The only rule is that the pan must be properly hot before the steak touches it.

Is one 320g steak really enough for two?

Yes — sliced and rested, 160g of steak each alongside a big serve of chips and salad is a genuinely satisfying pub-sized plate. If you're feeding two big appetites, add a fried egg on top of each serve, pub-style.

Why does rump need such a long rest?

Rump is a dense, hard-working muscle, and it tightens more than softer cuts during a hard sear. Eight to ten minutes off the heat lets the fibres relax and reabsorb their juices, which is the difference between tender slices and a chewy steak. It's the single biggest upgrade you can make to this cut.

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