Bought rump steak, shiitake mushrooms, carrot and capsicum on sale. Today, I am trying out cooking my rump steak using caramelised method. Also, trying to roast shiitake mushrooms along with carrot and capsicum. No green leafy vegetables as they are expensive to get.

Google: “Caramelized steak refers to a cooking method where beef is cooked at a high temperature, causing the natural sugars and amino acids in the meat to react, resulting in a brown, sweet, and savory flavour. This process, also known as the Maillard reaction, intensifies the flavour and adds a layer of depth to the steak. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is heated. It’s responsible for the browning and flavour development of many foods, including meat.”

“Caramelizing steak requires high heat, often achieved through searing or grilling. This initial high heat is crucial for the Maillard reaction to begin and for the development of the desirable brown crust. The natural sugars and amino acids within the meat react at high temperatures, producing a range of flavour compounds. These compounds contribute to the rich, savoury, and sweet flavours associated with caramelized meat. To caramelize is to slowly cook a food until it turns sweet, nutty, and brown. You can also caramelize pure sugar, or cook it until it melts, becoming golden-brown, sweet, and thick.”

I am glad to try out caramelised method, though it quite scary to have it on high heat. Wear my gloves and have a pail of water ready. My steak is comforting, sweet, nutty, brown, and delicious. Let’s cook!!!

Ingredients

Rump steak

1 rump steak
1 Tbs minced garlic
1 Tbs minced onion
1/2 Tbs butter
1 Tsp capers
1/8 c beef stock
1/4 c red wine, dry
salt
black pepper
oil

Balsamic marinade

1 Tbs balsamic vinegar
1/2 Tbs dark brown sugar
2 Tbs oil
1 Tbs honey, runny
1 Tbs minced garlic
1 Tsp beef stock
2 Tsp chili powder
black pepper

Vegetables

1 carrot, stem removed, sliced
1/4 red capsicum, cut long strips
5 shiitake mushrooms
1 Tbs garlic powder
salt
black pepper
oil

Method

Do this one day in advance-marinade rump steak

In a deep metal plate, mix all the marinade ingredients together. Place the steaks in the marinade and coat on both sides. Cover and marinate in the refrigerator for up to 2 hours or, if time allows, overnight, turning once. Reserved the marinade.

The next day-roast the vegetables

Preheat oven to 200 degrees C. Bring out rump steak 45 minutes before cooking. Remember to soak shiitake mushrooms in room temperature water for about 30 minutes to rehydrate them. Drain and rinse them. Then dry them thoroughly.

Wash capsicums and carrots. Arrange the carrots and capsicums on a lined baking tray and drizzle with oil, tossing the vegetables to completely cover with oil and sprinkle with garlic powder, salt, and pepper. Place baking tray in the oven and roast for about 10-15 minutes, stirring halfway through to roast on all sides. Check that it’s not burnt. Remove baking tray from oven, arrange vegetables on top of plate.

On a foil-lined baking tray, toss the mushrooms with oil, garlic powder, salt and pepper. Do this right before you put them in the oven or the oil will just soak into the mushrooms. Roast for 10 minutes, and give the mushrooms a stir halfway through. Roast for 5 more minutes. Remove baking tray from oven, place mushrooms on top of the plate with vegetables and cover with tented foil.

Cook rump steak

Heat 1 Tbs oil in a saucepan over medium-high heat. Add rump steak and cook for 3 to 4 minutes per side for rare to medium-rare, or longer for more fully cooked meat. Transfer rump steak to a plate.

Using the same saucepan, heat 2 Tbs oil over medium heat, add garlic and onion. Cook for 3 to 5 minutes, until golden. Add the wine and cook for 2 to 4 minutes, until syrupy. Add the beef stock, a bit of marinade about 2 Tbs and simmer until the liquid reduces and thickens. Lower the heat to medium-low heat and add back rump steak, and add capers; using spoon to baste steak, turning over steak, baste with sauce for about 30 seconds to 1 minutes. Removed from hob and stir in butter. Plate up steak at the bottom of the vegetables. Serve immediately. Enjoy with a glass of red wine!!!

https://helenscchin.com/2022/04/15/rump-steak-caramelised-and-roasted-vegetables/

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