Found this picture again out of nowhere and writing it again through looking at the image. I watch TV cooking program using chocolate sauce on meat.
Google: “Rump steak is a cut of beef taken from the hindquarter of the cow, specifically from the area between the hip and tailbone. It’s known for being a flavorful, yet slightly less tender, cut compared to more premium options like fillet or ribeye. Rump steak is a versatile cut, suitable for grilling, pan-searing, or oven-roasting. It’s prized for its rich, beefy flavour, often described as having a deep, savoury taste. It’s generally considered a more affordable option than cuts like fillet or ribeye, making it a popular choice for everyday meals.”
Google: “Yes, you can marinate rump steak in a chocolate-based sauce. Chocolate, especially dark chocolate, can be a surprisingly good addition to savoury dishes, including steak marinades, as it adds depth and complexity to the flavour profile. The bitterness of the chocolate can also help cut through the richness of the beef. Why chocolate works with steak: Earthy flavour: Cocoa has an earthy character that complements savoury foods. Bitterness: The bitterness of dark chocolate can balance the richness of the steak. Sweetness: The sweetness can enhance the savoury flavours and add a new dimension to the dish.
Google: “70% dark chocolate is made of 70% cocoa solids and 30% other ingredients like sugar and cocoa butter. It offers antioxidants, minerals such as iron and magnesium, and prebiotic fiber and fiber: gut health, help reduce stress hormones, improve mood, may benefit heart health, brain function, and reduce inflammation. It’s rich in nutrients, including copper, and contains flavanols and polyphenols: protect against cell damage. Studies indicate: flavanols – improve blood flow, lower blood pressure, and possibly reduce heart disease risk. It can also enhance blood flow to the brain, improving cognitive function and memory. It might also benefit skin health and lower the risk of type 2 diabetes. However, given its high calorie content, it should be consumed in moderation.”
I am thankful to God for bringing back this picture and helping me to write the recipe. Well, the taste is spicy, great balance sweet and savoury, crunchy and delicious. Let’s roast!!!
Ingredients
Dark chocolate tempering
100 g of 70% dark chili chocolate
5-7 Tbs full cream milk
1 Tsp oil
1 Tsp butter, melted (OPT)
Rump and marinade
2 rump steaks
1 Tbs balsamic vinegar
1 Tbs minced garlic
1-2 Tbs butter, melted
2 Tsp dark brown sugar
1 Tsp Italian seasoning
1 Tsp cayenne powder
1 Tsp chili powder
oil
salt
black pepper
Vegetables
100 g pumpkin pieces
6 whole porcini mushrooms
1 bunch of kale, stems removed
garlic powder
salt
oil
black pepper
Italian seasoning
Extra
2 eggs
Method
Do dark chocolate tempering one hour advance
In a pot put enough water on medium heat. place glass bowl on top of pot without touching water and cover /sit on top to prevent steam from coming escaping.
Put dark chocolate into the bowl, stir middle out until chocolate melted completely. Remove and stir in oil until chocolate is glossy. Now add in 5 Tbs full cream milk, stir again to combined until it’s a thick liquidy form. Spoon or pour into a microwave jug. Set aside.
Rump marinade
Place rump steak in a big zip-lock bag or container, add balsamic vinegar, minced garlic, melted butter, dark brown sugar, Italian seasoning, cayenne powder, chili powder, 2-4 Tbs oil, salt, black pepper. Now pour the slightly cool dark chocolate in and rub it in the rump steaks and the other marinade. I refrigerate overnight. You can refrigerate for 2-4 hours, 4-6 hours or 6-8 hours. Remember the steak will be dark and shrink in size.
Note: Google: “Yes, a rump steak can shrink slightly when marinated in a balsamic chocolate sauce overnight. The balsamic vinegar in the sauce is acidic, and while it helps tenderize the meat, it can also cause some moisture loss and slight shrinkage, according to some food websites. However, the overall impact on size will likely be minimal, and the tenderizing effect of the marinade will be beneficial for the steak’s texture.”
The next day
Marinated rump steaks
Preheat oven to 200 degrees C. Bring out rump steak from fridge to room temperature to thaw for 40 minutes. Meantime, start with washing vegetables and preparing them for roasting. I like breaking them down each ingredient although all takes 20-30 minutes to roast them.
Pumpkin pieces, kale and porcini
Line the baking trays with foil. Wash the pumpkin, and pat dry. Put the pumpkin pieces in the prepared baking tray, drizzle with oil, season with salt, pepper, and Italian seasoning. Roast for 20-30 minutes, or until tender. The pumpkin is ready when it’s easily pierced with a fork.
Wash and dry the kale thoroughly, and tear the leaves into chip-sized pieces. Toss the kale with oil, salt, pepper and 2-4 Tsp garlic powder. Spread the kale in a single layer on another prepared baking tray. Roast for 20-30 minutes, flipping halfway through, until the edges are crispy and slightly browned. Be careful not to overcook, as kale can burn easily. Remove from the oven and let cool for a few minutes to further crisp up.
Clean porcini mushrooms (brush off any dirt, do not wash them). Toss the mushrooms with olive oil, salt, pepper and 1-2 Tsp garlic powder. Spread porcini mushrooms in a single layer on another prepared small baking tray. Roast for 20-25 minutes, or until they release their juices and start to brown. Be careful not to overcook, as porcini mushrooms can burn easily. Porcini mushrooms should be tender and slightly browned when they are done. Mine were a bit to burn as I left it in a further 5 minutes.
Roast the rump steaks and boil hard-boiled eggs
Bring out from zip-lock bag into another prepared baking tray and drizzle a little oil on rump steaks and put it in the oven. Reserved the chocolate chili marinade; pour into a pout jug for later. Roast rump steaks for about 15-20 minutes. Let the steak rest for 5-10 minutes.
While rump steak is roasting, bring a pot of water to a rolling boil, then gently lower in the eggs. cook for 10-12 minutes. After cooking, immediately transfer the eggs to a bowl of ice cubed cold water. Let eggs sit for about 5-7 minutes; then peel the shell.
Assemble the plate
Put 2 Tbs milk into the chocolate chili marinade, stirs a couple of stirs. Then place in microwave to warmed up about 1 minute. Meantime, place one hard-boiled egg on top left corner of plate followed by three porcini mushrooms and 2 pumpkin pieces. Then some kale chips in the middle of the plate. Next the rump steak. Once chocolate chili marinade is heated up, pour in over the top of rump steak. Enjoy with a glass of red wine!!!
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