Rump Steak Recipes

RUMP STEAK

Rump steak image

Try our perfect method for cooking a simple rump steak with these easy, foolproof steps. Serve with golden brown chips for an indulgent dinner for two

Provided by Esther Clark

Time 15m

Number Of Ingredients 5

Ingredients

2 x 200g rump steak about 2-3cm thick
1 tbsp sunflower oil
1 tbsp unsalted butter
1 large garlic clove , bashed once
1 sprig thyme or rosemary (optional)

Steps:

Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.

Nutrition Facts : Calories 391 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 0.4 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.1 grams fiber, Protein 42 grams protein, Sodium 0.26 milligram of sodium

RUMP STEAK CASSEROLE

Rump Steak Casserole image

The Rump Steak Casserole recipe out of our category None! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

5 cups rump Steak (cut into chunks)
vegetable oil
6 cloves
1 onion (diced)
1 large carrot (diced)
2 Chocolate stick (diced)
1 Tbsp thyme (chopped)
0.5 garlic clove (finely chopped)
3 Tbsps tomato puree
2 cups Beef stock
1 large potato (diced)
0.5 cup canned Kidney beans (drained and rinsed)
1 cup Coconut milk
0.5 cup sliced almonds

Steps:

Season the beef, then brown all over in a casserole in a little oil. Add the cloves and onions and cook for 2-3 minutes, then add the carrots, celery, thyme and garlic.
Cook for a further 2 minutes, then add the tomato purée and pour in the beef stock to just cover the meat. Stir well, then add the potato and kidney beans and bring the stew to a gentle boil.
Simmer until the beef is tender for about 20 minutes. Serve in bowls garnished with the sliced almonds

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