Rump Steak with Broccoli Goat Cheese Quiche

Rump steak with broccoli goat cheese quiche and potatoes with roasted garlic is a delicious combination of flavors. The juicy, tender steak pairs perfectly with the creamy, savory quiche. The quiche has a rich taste of goat cheese, and the fresh green broccoli provides a nice balance. The potatoes from the oven with roasted garlic and rosemary complete this dish. Everyone will be happy when you put this on the table!

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

Baby potatoes with roasted garlic

▢ 2 pounds baby yellow potatoes peeled and pre-cooked
▢ 2 tablespoons olive oil
▢ 20 cloves garlic skin removed
▢ 4 sprigs fresh rosemary just the needles
▢ sea salt to taste

Rump steaks

▢ 4 rump steaks
▢ salt and pepper to taste
▢ 2 tablespoons olive oil
▢ 2 tablespoons butter

Instructions

Baby potatoes with roasted garlic

Preheat the oven to 430 °F or 390 °F.
Mix the oil with the potatoes and put the potatoes in the oven dish.
2 pounds baby yellow potatoes, 2 tablespoons olive oil
Spread the garlic between the potatoes.
20 cloves garlic
Sprinkle the rosemary and sea salt over the potatoes.
4 sprigs fresh rosemary, sea salt
Bake the potatoes in the oven for 35 minutes.
Serve the potatoes with the roasted garlic. Mash the garlic cloves and mix them with the potatoes for extra flavor!

Broccoli goat cheese quiche

Grease the inside of the mini quiche dishes with oil.
Heat a little oil in the pan and fry the onions until they are translucent (about 3 minutes).
1 teaspoon vegetable oil, 2 shallots
Cut rounds out of the dough with the cutters and place them at the bottom of the quiche dish
½ pound savory pie dough
Place this on the baking tray.
Spoon the onions into the bottom of the bowl.
Mix the broccoli rice with the sun-dried tomatoes.
½ pound broccoli rice, 2 oz. sun-dried tomatoes
In a second bowl, mix the sour cream and eggs. Crumble the cheese above and mix everything well.
3 eggs, ⅓ cup sour cream, 4 oz. soft goat cheese
Mix the egg with broccoli rice and season with salt and pepper.
¼ teaspoon salt, ⅛ teaspoon ground black pepper
Place the vegetables in the bowl and press down with the back of a spoon.
Sprinkle some chopped pistachios on top.
¼ cup pistachios
Bake in the oven for 20 minutes.

Rump steak

Remove the rump steak from the refrigerator 30 minutes before preparation and let it come to room temperature.
4 rump steaks
Pat them dry with paper towels and season with salt.
salt and pepper
Heat olive oil in the pan and fry for 2 minutes on one side. Turn around.
2 tablespoons olive oil
Put the butter in the pan and fry for 2 ½ minutes on the other side.
2 tablespoons butter
Place the steak with the gravy in an oven dish and place it in the oven for 5 minutes.
Remove the steaks from the oven and wrap them in aluminum foil to tenderize them until the rest of the dinner is ready.

NOTES

1. Rump steak: Instead of rump steak, you can also use tenderloin or round steak

2. Cheese: You can replace goat cheese with Mozzarella (milder) or Feta.

3. Storage

Sirloin steak:
- Refrigerator: covered for up to 2 days.
- Freezer: Up to 1 month in a freezer container or bag.
Quiche:
- Refrigerator: Covered for a maximum of 3 days
- Freezer: Up to 2 months, packed in aluminum foil or freezer box. Let thaw in the fridge.
- Reheat: Cover with aluminum foil and heat in the oven at 350 °F (180 °C) for 15–20 minutes.
Baby potatoes
- Refrigerator: Up to 2 days in an airtight storage container.
- Freezer: Up to 1 month in a freezer bag or box. Thaw in the refrigerator.
- Reheat: In a skillet with a lid over medium heat or the microwave in 15-20 second intervals until warm.

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