Rump steak char grill potato boil cauliflower & broccoli serve with herb sauce

Google: “A Rump cut of beef is taken from the hindquarter and the muscle above the hip bone of the animal. There are two pieces of rump beef per carcase. A very full-flavoured piece of meat that is excellent and versatile when roasted, braised or casseroled, stir fried or pan fried.”

“Steaks are cut to about 2cm thick and have a thin layer of fat running along the top of the steak. Rump: larger and with a firmer texture than sirloin steak, rump steak is often considered to have more flavour. They carry a little more fat than other steaks but have a wonderful flavour.”

“Rump steak is a less expensive cut and can be tough. Marinating followed by proper cooking is the key to bringing out the succulent flavours of the meat.” Got rump steaks, cauliflower and broccoli on sale. I have leftover eight baby potatoes crying asking me to use them. Then my sister gave me some herbs from her garden.

Today, I am experimenting on using pan fry method for steak, char grill potato, boiling the vegetables and puree herb sauce. It’s a multi-tasking day. Are you a multi-tasking person? Challenging times in the kitchen makes me happy and amplifying my need to fill my stomach with food that are comforting, delicious and creative. Let’s cook!!!


Rump steak

2 rump steak about 180-200 g and 2-3cm thick
1 Tbs balsamic vinegar
good lug of oil
a knob of butter
half garlic clove
a good pinch of sea salt
a good pinch of black pepper
Tie up rosemary and thyme on a pair of chopsticks or wooden spoon for brushing (OPT)

Char grill potato

8 baby potatoes, skins on
2 Tsp garlic powder
1 Tsp salt
1 Tsp black pepper
1/2 c oil

Boiling vegetables

1/4 cauliflower, florets
1/4 broccoli, florets
1 Tsp salt

Herb sauce

2-3 sprigs rosemary
2 sprigs oregano
1-2 sprigs thyme
1-2 sprigs sage
1 sprig mints
1/2 Tbs butter, softened
4-5 Tsp lemon juice
1-2 Tsp white vinegar (OPT)
1/2 Tsp salt, plus extra
1/4 Tsp black pepper, plus extra
1/8 c olive oil


Char grill potato

Bring a well-salted pot of water to a boil, then add potatoes and cook until al dente, 5 to 7 minutes. Drain and let cool slightly. Heat oven grill to medium-high. In a large bowl, mix together garlic powder, salt, and pepper, then add in olive oil. Add potatoes and toss gently to coat.

Remove potatoes from oil and reserve excess in oil in bowl. Put them in a lined oil foil using some of the reserved excess oil. Grill potatoes, flipping once, until golden brown, about 7-9 minutes for charred slightly. Switch off grill leave potatoes in oven grill, cover with foil until needed.

Boiling vegetables

Fill a large pot with enough water and add 1 Tsp salt. Place the pot over high heat and bring the water to boil. Add the cauliflower florets and boil for 3 minutes. Then, add the broccoli florets and continue cooking for 4 minutes or until vegetables are crisp-tender. Drain and return to saucepan.

Cook rump steak

Before you start, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super-hot before you begin – this will help to caramelise the meat, essential for a delicious crust.

Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper for about 1 hour. Add the steak to a hot pan, then cook for 7-8 minutes for medium-rare, or to your liking, turning every minute. For more flavour, rub halve garlic over the steak every time you turn it.

Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine! Use the tie up chopsticks dip into the reserved excess oil and brush it over the steak every minute or so. Once cooked to your liking, just before you remove the steaks from the pan, add in the balsamic vinegar and allow it to cook for a minute or so. Rest the steak on a plate that can collect all the lovely juices for 2 minutes.

Herbs sauce

Add butter, rosemary, thyme, oregano, sage, mint, lemon juice, oil, vinegar, salt and black pepper in the blender and blend until pureed like sauce. Taste the seasoning. You might want to add more.

Assemble the plate

Warm up the potatoes and vegetables if you needed to in microwave while you let your steak rest for 2 minutes and blending the herbs sauce. Plate steak at the bottom of plate and spoon herb sauce over each steak. On the top right hand place 4 baby potatoes followed by broccoli and cauliflower. Drizzle some of the reserved oil over the potatoes and vegetables. Serve with a glass of red wine. Enjoy!!!!