Orange & balsamic vinegar steak serve with fresh spinach tomato & braised infused orange balsamic red cabbage & onion

Found this picture again, I thought I have lost it. I decided to write it up again. This were the first few steaks that I tried making many years ago. Of course, through watching TV cooking programs. I don’t remember whom the cook was anymore.

This is a hearty meal but with lots of patience as in this recipe you need to have time to marinate the steak and using the balance of the marinate to braised the red cabbage and onion. So, if you are in hurry, then this is not the recipe that you would be doing, in a hurry.

Perhaps, you might want to serve this to your loved one for Valentine Day or on Weekend where you can spend time gathering your loved one to help in preparing the meal and cooking together. I am glad that it turned out colourful, hearty and delicious meal. Let’s cook with love!!!!


2 rump steak fillets
sea salt
black pepper
oil spray

For the Marinade

1 whole oranges zest
1/2 cup orange juiced
1/4 cup balsamic vinegar
1/8 cup brown sugar
3 clove garlic, coarsely chopped
1 Tsp cayenne
2 Tbsp orange liqueur


mini tomatoes

Braised infused orange balsamic red cabbage & onion

1/4 red cabbage, cut into bite size
1/2 onion, finely chopped
2 Tbs oil
25 g butter
1Tbs minced garlic
1/4 c vegetables stock
1/4 c muscat
using the remaining marinade


Mix all the marinade ingredients in a deep wide plate to fits 2 rump fillets. Cover with cling wrap to marinate in the refrigerator 4-6 hours. Get rump fillets out of the fridge an hour, transfer rump fillets to baking tray with some marinade and spray oil before you start cooking it. Meantime, drizzle oil into a pan over a medium heat, for about 1 minutes then add butter.

Once butter melted add garlic and cook for about 1 minute until fragrant, then add cabbage, onion, muscat, stock, and season with salt and pepper, stir well. Cover pot with lid, reduce heat to low and cook gently for 25 -30 minutes.

Preheat oven to 200ºC. Then remove lid, add in the remaining marinade and put lid back on and cook a further 10 minutes until cabbage and onion cooked and softened. Switch off hob, and stir again and let it sit with lid on for about 7-8 minutes.

Roast rump fillets on the bottom of the oven for 15-17 minutes for medium-rare, or 18-20 minutes for medium, turning halfway and basting with the marinade from the tray. Remove from the oven, spoon over some marinade on top of rump fillets then cover with foil and leave to rest for 15 minutes, lift tray up at one end for marinade to drip down for easy basting occasionally.

In meantime, plate up braised cabbage and onion at the bottom of each plate and place spinach and tomatoes on opposite top end. Once rested time up plate fillet in the middle. Serve with a glass of red wine. Enjoy!!!!