Home/ Games/ NeverFeeds AU/ Recipes/ Rump Steak & Pesto Butter
Overhead photo of sliced rump steak with melting pesto butter, roast potatoes and pan-fried veg AI-generated image, for illustration only.
NeverFeeds AU Recipes

Rump Steak & Pesto Butter

with Roast Potatoes & Veggies

Beef ⏱ 40–50 min Medium Lined oven tray · Large frying pan

A proper steak night without much fuss — roast potatoes, quick pan-fried zucchini and carrot, and a seared rump steak topped with pesto stirred through butter so it melts into every slice.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking, and salt & pepper.

Method

  1. Roast the potatoes

    Preheat the oven to 200°C fan-forced (220°C standard). Cut the potato into large chunks, toss on a lined tray with oil, salt and pepper, and roast until tender, 25–30 minutes.

  2. Cook the veg

    While the potatoes roast, slice the zucchini into rounds and the carrot thinly. Heat a frying pan over medium-high heat, add the veg with a splash of water, and cook, tossing occasionally, until tender, 5–6 minutes. Add a drizzle of oil and the garlic, cook until fragrant, a minute, then season and set aside.

  3. Make the pesto butter and season the steak

    Combine the pesto and butter in a small bowl. Pat the steak dry with paper towel — this matters more than it sounds like it should, a wet steak won't sear — and season generously on both sides.

  4. Cook the steak

    Return the pan to high heat with a drizzle of oil. Once it's properly hot, cook the steak 3–4 minutes a side for medium — press it gently with tongs as you go; it should feel springy rather than soft (rare) or firm (well done). Transfer to a plate, spoon over the pesto butter, cover loosely with foil, and rest for 5 minutes before slicing.

  5. Serve

    Thinly slice the steak and divide between plates with the roast potatoes and veg, spooning over any juices left on the resting plate.

Don't skip the rest: those 5 minutes under foil let the juices settle back through the meat instead of running out onto the board the second you slice it. It's the easiest way to ruin a good steak.