Black pepper steak asparagus puree and roasted vegetables

Google: “Rump steak comes from the hindquarter of the cow, which is located at the back end in the area between the hip and the tailbone. The hindquarter is home to some of the most well-exercised muscles, which is why it’s packed with flavour but not as tender as other cuts of beef. Rump steak is also known as round steak or bottom round. It’s a lean cut of meat with very little fat, making it a healthier option than other steaks.”

“This makes it good for other types of cooking of beef-based dishes. Rump steak can be a great addition to any meal whether it is served alone or alongside other ingredients. Rump steak naturally has a great rich and meaty flavour so we don’t overcomplicate it with extra flavours, a generous sprinkle of salt and coarsely ground black pepper on both sides is all you need to season the steak.”

Today, I am not searing my rump steak. I am just going to put it straight into the oven. Par boil carrot and put together with rump and medley cherries tomatoes. My black pepper steak is moist, medium cooked and peppery delicious. Let’s cook!!!


2 rump beef steaks
2 small carrots, cut to bite size
1/ punnet medley cherries tomatoes
asparagus puree
basil leaves
cracked black pepper


On the day: Get the meat out of the fridge an hour before you want to start cooking it.

While rump steaks in room temperature on a benchtop. Puree asparagus with a bit of water using Nutri Bullet. Blitz till smooth and set aside. Cut the carrots into bite size. Put enough water and a bit of salt, bring to a boil. Then add carrots and par boil for about 2-4 minutes. Remove from pot drain and place in a foil lined tray with medley cherries tomatoes.

Drizzle oil over the vegetables and season with salt and pepper. Preheat grill/oven about 250 degrees C. When time up 1 hour, season the rump steaks with salt and lot of cracked black pepper for about 20 minutes. Place in the same tray with vegetables. Drizzle some oil over the rump steaks. Grill in preheated grill/oven for 7-8 minutes per side, or to your liking. Remove grilled steaks from grill/oven. Cover rump steak with foil for 5-8 minutes. Turn heat low and continue cooking vegetables till vegetables are tender and cooked for about 2 minutes.

Remove vegetables and divide equal portion on to plates. Then transfer steak to plates. Place basil leaves in the centre of rump steaks. Spoon some asparagus puree over the side of basil leaves on rump steaks. Serve with a glass of red wine. Enjoy!!!!

Note: I had pureed asparagus and store in a sterile jar in a fridge. I use 2-4 bunches of asparagus and enough water to puree it using Nutri Bullet. You can grill the asparagus instead of puree. You can use any vegetables of your choice.