Hooray!!!! Rump is on sale. Got some leftovers capsicums, green olives and cherry tomatoes. This time I am marinating my rump with oil, salt, black pepper, garlic powder and balsamic vinegar. It had been a long time; I had not had marinated rump. Today, I am having marinated rum with my leftovers vegetables.
Google: “Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavour while tenderizing, without having to add any sugar. Fresh marinades, which often contain acidic ingredients such as vinegar or citrus juices, can last in the refrigerator for around five days, provided they’re stored properly in airtight containers. Commercially bottled sauces, by contrast, often have preservatives that extend their shelf life.”
Will vinegar dry out meat? “Not at all. Acidic ingredients in marinades like vinegar, wine and lemon juice will tenderize meat by denaturing or unwinding the long protein in the muscle. In fact, if you leave an acidic marinade on a piece of meat for a long time, it will eventually break down all the proteins – leaving behind a mushy mess.”
I am glad to marinade my rump though I only marinade it for 45 minutes using double ziplock bags and place in the fridge. My meal is comforting, tender, colourful, and delicious. Let’s cook!!!!
Ingredients
2 rump steaks
1 small red capsicum, cut to bite size
12 green olives
12 cherry tomatoes
1 Tbs oil
1 1/2 Tbs balsamic vinegar
1/2 Tsp onion powder
2 Tsp garlic powder
oil
salt
black pepper
Method
Mix together garlic and onion powder first then mixed with oil and balsamic vinegar, a pinch of salt and a good shake of black pepper in the ziplock bags. Marinade for 45 minutes or more up to 1-2 hours. Google said can be 24 hours in fridge.
Remove from the fridge 30 minutes before cooking to bring to room temperature do this for even cooking of steaks. Shake off excess marinade. Preheat the oven 180 degrees C and cook for 10 minutes for rare, 15 minutes for medium and 20 minutes for well done. Place in a baking tray with vegetables. Roast the capsicums, cherry tomatoes and green olives for about 10 minutes. At 14 minutes in oven, I removed the steaks, and let it rest in a foil tent on a plate. Then I increase the temperature to 200 degrees to continue to roast the vegetables a further 5-7 minutes.
Once rested, transfer steaks to plates. Then place cherry tomatoes and capsicums above the steak along with 4 green olives and the other 2 green olives at the bottom of steak. Serve with a glass of red wine. Enjoy!!!
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