Breadcrumbed Rump Steak Recipes

RUMP STEAK

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.

CRUMBED, NUTTED, AND BEATEN RUMP STEAK WITH ROCKET SALAD

Steps:

• Put the bread, Queensland nuts, fried shallots, and garlic into a food processor and make a fine crumb.
• Layout some baking paper on the bench.
• Spread some Queensland nut oil on the baking paper and spread it out with your hands.
• Slap your meat down on the paper on one side and then fold over the other side to cover your meat.
• With a hard heavy object beat your meat to flatten it all over.
• Uncover the meat and put some of the crumbs onto the meat and then recover and beat your meat again to impregnate the meat with the bread, nut, garlic, and shallot crumb.
• Do this to the other side too.
• Heat up a cast-iron frying pan and add some neutral high vapour-point oil.
• Fry the steak for about three minutes each side.
• Allow the steak to rest for at least five minutes.
• With a sharp knife and using a rocking action slice the steak. Avoid a sawing action so you preserve the attached bread and nut crumb.
• Add rocket leaves, halved cherry tomatoes, and sliced red onion to a mixing bowl.
• Add a good squirt of olive oil to the mixing bowl and mix everything.
• Squeeze some lime juice and mix everything.
• With tongs transfer the rocket salad to a dinner plate and then lay the strips of steak over the top.
• Shoot a photograph.
• Eat the meal.
• Wash the dishes (hint, wash as you cook, it makes life easier).
• Write the recipe.
• Write the blog post.
• Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

CRUSTED ROAST RUMP STEAK WITH CRISPY SPECKLED ONION RINGS

Steps:

• Begin by putting the onion rings into soak for a minimum of 15 minutes.
• Cut the onion into 1cm wide slices and separate the rings.
• Pour over the milk and set aside, turning the onion rings occasionally.
• Take the steaks out of the fridge and leave at room temperature for 20 minutes.
• Preheat the oven to 220°C.
• Break the bread into pieces and blitz in a food processor to form rough breadcrumbs.
• Remove and set aside.
• Then, place the capers, sun dried and fresh tomatoes, the oil, basil and some salt and pepper in the food processor and blitz until pulped.
• Add the breadcrumbs and blitz once more until evenly mixed.
• Place the steaks on lightly oiled baking sheet and spoon over the tomato crumb mixture.
• Cook in the oven for 10 minutes until the steaks are browned but still a little pink in the middle.
• Meanwhile, heat 5cm of oil in a deep frying pan.
• Mix together the flour, chives and some salt and pepper.
• Drain the onion rings, dust in the flour, shaking of any excess, then fry in batches for 2-3 minutes until crisp and golden brown.
• Drain on kitchen paper.
• Transfer the steaks to 4 warm serving plates and allow to rest for a few minutes.
• Pile the speckled onion rings on the side, garnish with fresh basil leaves and serve.

MY 5 HOUR RUMP ROAST AND GRAVY

Steps:

• Place roast in dutch oven.
• Mix soup mix with one cup of hot water, stir to dissolve and then add the beef broth.
• Pour over roast-if a lot of the onions end up on top of the roast just scrape them off and into the broth.
• Heat oven to 300 degrees.
• Place in oven for approximately 5 hours-depending on oven. Mine cooks it perfect at 5 hours. Flip roast over halfway through cooking.
• Remove from oven.
• GRAVY:.
• Put 2 1/2 tablespoons of butter in skillet on medium high heat, Once melted and hot, add 2 1/2 tablespoons of flour and stir till it's a golden color. Add 1 cup of the broth from the roast pan and whisk, add addiional beef broth until desired consistentcy.
• I serve my roast with mashed potatoes with lots of pepper, which I make extra just for the leftovers, and corn -- YUMMY!
• LEFTOVER:.
• I take the leftover roast beef and shred it in the pan I cooked it in keeping the leftover broth in the pan.
• Add the leftover mashed potatoes, leftover gravy, and add beef broth to desired consistency-make sure you have lots of broth because once you add the noodles you'll need the extra liquid. Bring to a boil and add Mrs Reames frozen noodles-amount of noodles will depend on how much meat you have leftover . Once it reboils, turn heat down and simmer for about an hour and a half. I don't add more seasoning to this but feel free to add what you like.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

PERFECT RUMP ROAST

Steps:

• Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
• Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
• Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

RUMP ROAST WITH BEER AND GARLIC

Steps:

• Season rump roast with salt and pepper and sprinkle with curry powder.
• Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
• Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.