Google: “Rump steak comes from the backside of the cow; perhaps the hardest working part of its posterior. As a result, 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 more chewy than the comparable Sirloin or Rib-eye Steak. Because of its particularly strong taste profile, rump steak lends itself nicely with milder flavoured sides or sauces”.
“The keys to cooking steak in the oven are pretty simple: all you need to begin with room temperature steak, sear it in a screaming hot skillet, broil it the rest of the way in the oven until it reaches your desired level of doneness, and then let the steak rest for a few minutes to lock in those juices”.
Today, I am trying Worchester marinade and it a must chili sauce for me. I am having with simple vegetables which most people would have in their fridge. The rump is expensive today, so this is a luxury meal for me. Also finishing off the few bits left of my XO chili sauce from my friend. My meal is delicious, satisfying, with a hint of spiciness and colourful. Let’s cook!!!
1 rump steak, room temperature, about 1 to 1.5-inches
1/2 bunch broccolini, cut into bite size
1 tomato, wedges
1 small carrot, cut into bite size
2 Tbs Worchester sauce
XO chili sauce
Remove steak from the fridge and allow them to come to room temperature at least 35 minutes in Summer time, Winter about 45 minutes to 1 hour before you begin. Preheat the oven to 200 degrees C.
When it has been in room temperature, brush steak with oil all over, then sear on every side in a hot pan for 3 minutes each side. If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so.
Meantime, put tomato wedges in a foil baking tray. Put a salted water pot on hob. Bring it to a boil, add broccolini and carrot in and cook until tender about 6-8 minutes. Drain and place carrot with tomato wedges in another foil lined baking tray. Broccolini onto plate, cover with foil keep warm.
Off the hob and drizzle some more oil, Worchester sauce and season with salt and black pepper on both sides. Place steak tray for 25 minutes for medium, turning halfway and basting with the juices from the tray and vegetables tray for 10 minutes into the oven. Remove vegetables tray from oven. When time up for the steak, remove it from the oven, place a couple of foil plate mate to tilt the tray a bit and let steak rest, covered loosely with foil, for a further 10-15 minutes basting occasionally with the juice from tray.
Place broccoli, with foil into the switch off oven to warm up again while steak resting. When vegetables are warm, plate vegetables side by side broccolini then the steak at the bottom. Spoon chili sauce over steak and some on vegetables. Serve with a glass of red wine. Enjoy!!!!