Black pepper rump with roasted vegetables

Felt like having black pepper rump steak and went to get it. It’s so expensive. I bought the smallest piece of rump. Then bought a bunch of kale. This time I am not making kale chips just boiling it in hot water and cook  further in oven just for some crisp, season with salt and pepper and drizzle oil over it. Will add in my last few cherries tomatoes.

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.”

This is a simple meal of black pepper rump steak with kale and cherries tomatoes. Not using a lot of utensils. I am not searing my rump steak. I am just going to put it straight into the oven. My dinner is moist, medium cooked and peppery delicious. Let’s cook!!!


1 rump steak
2 stalks kale, cut to bite size
Left over medley cherries tomatoes
cracked black pepper
balsamic vinegar


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

I bought it fresh, came home left it on my bench for about 45 minutes in room temperature. Then I season my rump with balsamic vinegar, salt and black pepper and let it sit further 15 minutes. Preheat grill/oven about 250 degrees C. Drizzle oil over medley tomatoes in a lined baking tray and season with salt and pepper.

Place rump in the same tray with medley tomatoes. Drizzle some oil over the rump. Grill in preheated grill/oven for 7-8 minutes per side, or to your liking. Remove grilled rump from grill/oven. Cover rump with foil for 5-8 minutes. Turn heat low and continue cooking medley tomatoes till vegetables are tender and cooked.

Put enough water and a bit of salt, bring to a boil. Then add kale and cook for about 5-7 minutes until the leaves are tender and slightly wilted. Remove from pot drain, transfer to tray with medley tomatoes and drizzle some oil. Check that medley tomatoes are tender, if not put back in further with kale for about 2-4 minutes; just to make sure kale is cooked and to gives it a bit of crisp.

Remove medley tomatoes and kale to plate. Then transfer rump next to medley tomatoes. Place cooked kale on top next to rump steak. Serve with a glass of red wine. Enjoy!!!!



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