Rump slices with salad

Meal for one

Felt like having rump steak, went to supermarket and found this rump steak on sale and it will expire in two days. Got some salad and bought a tomato for colouring.

Google: “Rump steak is a cut of beef. The rump is the division between the leg and the chine cut right through the aitch bone. It may refer to: A steak from the top half of an American-cut round steak primal A British- or Australian-cut steak from the rump primal, largely equivalent to the American sirloin.”

“When it comes to steak, those who value flavour above all else tend to choose rump. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness.”

My rump is really well done from cooking in oven for a bit longer than the usual 20-25 minutes, I had added another 5-8 minutes, as it’s not looking fresh. Anyway, it’s not chewy and hard but good to eat as I were willing to buy it rather than the supermarket throw it out. Let’s cook!!!


1 rump steak
1 tomato, wedges
mushroom slices
black pepper
balsamic vinegar


Rub the steak all over with 1 Tbs oil, salt, black pepper and balsamic vinegar, place in foil baking tray place in fridge. Get rump steak out of the fridge an hour before you start cooking it. Let rump steak rest until it has fully reached room temperature.

This time I sear the rump steak; remove from baking tray and drizzle a bit of oil on pan and sear each side over high heat for 2-3 minutes. Flip over the other side for further 2-3 minutes.

Wipe or pat the foil off any marinate or grease. Transfer rump steak back to baking tray. Roast rump steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray. I had in extra 5-8 minutes. You don’t have to as your rump is fresh. Remove from the oven, spoon over the balsamic, then cover with foil and leave to rest for 15 minutes, basting occasionally. Tilt the baking tray a bit with a chopping board for the juice to bast. Thinly slice and serve, drizzling each portion with resting juices.

Serve thinly slices on top of salad and drizzle some juice on to salad and garnish with wedges of tomato. Enjoy with a glass of red wine.