Change up your normal rump steak, with this quick simple marinade. Chargrill or pan fry, slice it thin and serve with a beautiful zingy salad, grated carrot and pea shoots. The key to this simple dish is great quality beef and excellent cooking. Great for summer BBQs!
Full recipe below and #YouTube video out soon!
Ingredients:
Rump steak, look for higher quality where you can.
Thai 7 spice seasoning
Rock salt & pepper
Olive Oil
Salad Leaves
Coriander
Carrot (grated)
Pea shoots
A little salad dressing
Method:
20 minutes before cooking your Rump steak, take it out of the fridge to come up to room temperature. Drizzle both sides with olive oil sprinkle the 7 spice mix generously on both sides, finally season with rock salt and pepper, turning the steak over in the marinade several times to infuse. Set aside at room temperature.
After 20 minutes cook the rump steak on a high heat, this will give the steak a nice char. Ideally cook on a charcoal grill or griddle pan, for best results cook medium rare, but you can adjust to your liking.
Let the steak rest for 5 minutes, giving it one final season, and prepare your salad. This dish works well with some nice leaves, pea shoots, grated carrot and fresh coriander. Slice your steak thin, and serve over the salad with a little dressing, using the resting juices to glaze the steak.
