Orange rosemary rump with roasted cherries and Brussel sprouts on a bed of mixed salad

Orange rosemary rump with roasted cherries and Brussel sprouts on a bed of mixed salads.JPG

 Felt like having rump and have mixed salad and red capsicum leftovers. Bought Brussel sprouts and cherries tomatoes on sale. My sister gave me some homegrown oranges so I decided to add in for some flavour.

Though rump steaks are not on sales it feels great to have it once awhile. It’s a simple marinade. Google: “Rump steak (sometimes called round steak) is an inexpensive alternative to ribeye, and it tastes great if you cook it correctly. It comes from the hindquarters of the cow, so it’s lean like sirloin. Because these muscles see more work, the rump is less tender than most of the cuts on this list. although the rump steak is widely considered to be one of the most flavoursome due to its significant marbling (intermuscular fat), you’ll find that it’s marginally chewier than the comparable Sirloin or Rib-eye Steak.”

My rump steak is satisfying, comforting meal even though it’s not looking beautiful. Let’s cook!!!


4 rump steaks
1 large red capsicum, cut into bite size
1 pkt of mixed salads, washed and dry
1 punnet of medley cherries tomatoes
12 Brussel sprouts, remove stems and cut into half
4 sprigs of Rosemary
olive oil
2 orange zest and 1 orange juice


Marinade rump with salt, pepper, rosemary, zest, juice and oil for 1 hour. Preheat oven 180 degrees C. Cut Brussel sprout, season with salt and pepper. Drizzle oil. Place them in a tray with cherries. Bake for 18 – 20 minutes.

In another tray place season with salt and pepper, drizzle oil and orange juice with zest rumps on top of rosemary sprigs and roast for 18-25 minutes. Turn over after 10 minutes. Then roast the other side further to your liking. I prefer medium done to well done. Plate them with vegetables at the bottom of the plate and rump on top of the salads. Drizzle some oil from tray. Served with red wine. Enjoy!!!!