Back to Recipe Menu

Rump steak with caramelised parsnips


  • Preheat oven to 200°-210°C fan forced (220°-230°C normal).
  • Blanch the parsnips in boiling water for 5 mins. Then drain, cut into wedges and place in a lightly oiled baking tray.
  • Melt the butter and honey in a pot. Then pour over the parsnips and toss with seasonings until well coated. Spread out the parsnips in one layer and cook in the oven for about 15 mins until tender and caramelised.
  • When the parsnips are almost ready, cook the steaks to the desired degree on a lightly oiled ridged grill (or BBQ), seasoning once sealed.
  • Serve the steaks on individual plates with 1 or 2 slices of the compound butter on top and the parsnips alongside.


  • 4 medium parsnips, peeled
  • olive oil spray
  • 2 good knobs butter
  • 2 tbsp honey
  • sea salt & freshly ground pepper
  • 4 x 180 gm rump steaks
  • any compound butter, eg. curried, garlic or herb

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm