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 STEAKS BRAISED WITH MUSHROOMS AND ONIONS AND PORTER SAUCE

Rump Steaks Braised with Mushrooms and Onions and Porter Sauce image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 16

Ingredients

Six 8-ounce rump steaks
Salt
Freshly ground black pepper
1 cup all-purpose flour
1/4 cup grapeseed oil
2 large onions, sliced
3 cups mushrooms, cleaned and sliced (your choice of type of mushrooms)
4 cups chicken broth or beef broth
8 ounces porter (dark beer)
2 teaspoons dark molasses
1 teaspoon fresh chopped thyme leaves
3 teaspoons hot sauce (recommended: Tabasco)
2 bay leaves
1/4 cup (1/2 stick) butter, cut into cubes
5 ounces creme fraiche or sour cream
1/4 cup chopped fresh chives

Steps:

Season the steaks on both sides with salt and pepper. Heat 1/8 cup of the canola oil in a large saute pan over medium-high heat. Dredge the steaks in flour, and shake to remove excess. Sear the steaks on both sides, remove from pan, and set aside on a utility platter. Add the other 1/8 cup of canola oil to the same pan and saute the onions and mushrooms until the onions become translucent, about 3 to 5 minutes. Add the chicken or beef broth, porter beer, molasses, thyme, hot sauce and bay leaves to the onion/mushroom mixture. Reduce the heat to low and return the steaks to the pan. Simmer covered for at least 2 hours. Rump steaks are a tough meat and will require slow cooking (braising). You may wish transfer the ingredients to a crock-pot for this process. When the steaks are fork tender, remove them to a platter in a warm place. The liquid in the pan should have evaporated to a large degree, intensifying the flavor. If necessary, increase the heat to reduce and thicken into a sauce. Whisk in the butter and creme fraiche or sour cream to finish the sauce, and spoon sauce over the steaks. Garnish with the fresh chopped chives.

PERFECT RUMP ROAST

Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories Main Dish Recipes Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

Ingredients

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

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