4 rump steaks
1/2 cup Olive oil plus extra to brush and fry
2 crushed cloves of garlic
Dash of soy sauce
1 table spoon of grated ginger
Dash of Worcestershire sauce
1 Tsp seeded mustard
140 g yellow splits peas lentils
water to soak lentil
375 g white cabbage, shredded
1 brown onion, chopped
2 garlic cloves, chopped
250 button mushrooms
Splash of Cognac or dry white wine
2 bunch cherries tomatoes
250 g snow peas
salt and pepper to taste
Pre-heat the oven to 180C. Make a marinade with the olive oil, ginger, garlic, soy, Worcestershire sauce and mustard and place the rump steak in this for at least 2-4 hours. Clean and remove any stones and dirt from the lentils. Rinse the lentils under cold tap water and soak the lentils in water for 1 hour.
Heat 3 Tbs oil in a large wok with a lid and medium high flame. As soon as the oil begins to get hot, drain the water from the soaked lentils and transfer them to the hot oil. Stir fry the lentils for 5 minutes. Add the cabbage, salt and pepper to the wok, stir to mix and cover with the lid. Cook until the cabbage is tender with occasional stirring. This should take about 20 minutes.
In baking tray place cherries, brush with 1Tbs oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes. While cabbage cooking, drain and pan fry rumps to your liking (depending on the thickness of the cut about 4 minutes each side). Place steak on a warm plate and cover with foil to rest.
Then sauté the mushrooms in butter. Add white wine and add some of the marinade mixture to the pan. Reduce by half.Then fry the snow peas with extra oil, remove and add to the cabbage on top of the rump and put the cherries to serve.