Bought rump on sale. Got some leftovers capsicums, green olives and cherry tomatoes. It had been a long time; I have not had marinated rump. Today, I am having marinated rum with my leftovers vegetables and roasting Jerusalem artichoke.
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.”
Google: “The Jerusalem artichoke, also called sun root, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Jerusalem artichokes are sweet, nutty, with a hint of vanilla, and have a delicate artichoke flavour. They are actually incredibly versatile and have been celebrated by chefs in both savoury and sweet recipes.” Roasted Jerusalem artichoke capsicum green olive with garlic onion chili sauce link is at the bottom.
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
3 small bulb Jerusalem artichokes, scrub with a food scrubbing brush under water to clean them, be sure to remove any grit, leaving the skin on. Cut them into half See Note
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 1 hour 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. and cook for 10 minutes for rare, 15 minutes for medium and 20 minutes for well done. Place in a baking tray with vegetables and artichoke. Roast the capsicums, cherry tomatoes, and green olives for about 8-10 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 roasted artichoke, capsicums, cherry tomatoes, and green olives above of steak. Serve with a glass of red wine. Enjoy!!!
Note: Do the Jerusalem artichoke first. Artichoke temperature is 200 degrees C. You can omit the garlic onion chili sauce. Create your own sauce to add to artichoke. Temperature is different for rump and vegetables at 180 degrees. You can use any roasting vegetables. Omit Jerusalem artichoke if you don’t want it. You can use salad instead of roasted vegetables.
Roasted Jerusalem artichoke capsicum green olive with garlic onion chili sauce recipe: https://helenscchin.com/2024/06/13/roasted-jerusalem-artichoke-capsicum-green-olive-with-garlic-onion-chili-sauce/
#helenscchinrecipes
#mainmeals
#meat
#cookingforthefun
#foodiesplus
helenscchin's Blog 
You must be logged in to post a comment.