Grilled rump with blackberry red wine reduction

Google: “A rump steak is trimmed from the round, or rump, primal section of a cow, just behind the cuts that produce sirloin and flank steaks. All the muscles in a cow’s rump are among the most worked throughout its life, resulting in a dense, marbled and occasionally chewy cut of meat that can dry out fast and turn to leather if the right touch is not employed. Best way to cook rump steak? Medium-rare is the best way to cook rump steak, 3 minutes on each side with fresh thyme and splashed with melted butter during cooking.”

“What is the best red wine for reduction? Red wines like merlot, cabernet sauvignon, and pinot noir are the most common to use for a red wine reduction sauce because they are woody, slightly sweet, full-bodied, and on the drier side. A red zinfandel tends to be too sweet for a red wine sauce, but it can come down to personal preference.”

Google: “Rump needed to be tenderised with lemon juice, vinegar, or salt. Rest rump at room temperature before cooking. Don’t overcook rump.” I am going to be courageous, I will just rub in oil and let it sit in room temperature for about 30 minutes. Trying out using blackberries instead of balsamic and red wine for reduction; also going to have some blackberry visible. Serve with grilled vegetables, and salad.

I am glad to be courageous and bold enough to create something different and called it experimenting the various method and exploring the new created taste. My weekend dinner is flavourful, colourful, healthy and delicious. Let’s get the grill on!!!


4 small rump steaks
4 medium size tomatoes, wedges
200 g sliced mushrooms
150 g blackberries
20 g blackberries, for garnish
10 g icing sugar
80 ml red wine
2-4 Tbs olive oil
2 Tbs butter
1 Tbs garlic minced
1 Tbs orange juice
1 packet of mixed salad
black pepper


Rub or brush rump steaks lightly with oil and season with a little salt and freshly ground pepper. Place tomatoes and mushrooms on a line baking tray. Drizzle some oil and season with salt and pepper. Preheat the oven grill to hot before putting in baking tray with tomatoes and mushrooms. Cook for about 5-7 minutes. Then using the same tray add rump steaks.

Cook the steaks on one side until the first sign of moisture appears about 3 minutes. Turn the steaks once only, cook further 3 1/2 minutes. Test for the degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.

Remove rump steaks from grill, cover loosely with foil and allow to rest for 5-10 minutes before serving. Prepare salad on 4 plates. Set aside. Make blackberry red wine reduction.

Using some leftover oil from steaks baking tray, put in a pot on hob over medium heat. Add garlic minced and cook for 30 seconds, stirring constantly.

Add 150g blackberries with icing sugar and cook for 1 minute, stirring and crushing with a spoon every 30 seconds. Then add wine, orange juice and simmer for about 3-4 minutes. Switch off hob and add in butter and beating it to thicken it. Then add in 20 g blackberries and mixed well.

Now plate grilled vegetables in a circle outside of salad, place rump steak on top of salad and some mushrooms on top of steak followed by blackberries to garnish with reduction sauce. Serve with a glass of red wine and enjoy!!!!