Five ways with Rump Steak
Ask your butcher to cut your rump thick - 5cm. Remove from fridge and bring to room temperature. Oil, season and cook for three minutes on each side in a hot pan and then transfer to a baking tray and finish in a hot oven 200ºC/180ºC fan for 10-15 minutes. Rest, slice and serve.
Order your rump as a whole piece and roast it to perfection. Turn on the ovven to 200ºC/180ºC fan. Heat a griddle or BBQ. Rub the meat with olive oil and sprinkle liberally with good quality salt. Sear the rump on all sides. Place in a roasting tray with the leaves of several stems of rosemary. Roast for 25 minutes for medium rare. Cover with foil, wrap in a towel and allow to sit for 10 minutes. Make a gravy with the pan juices.
Ask your butcher to cut the rump thin - 1 cm thick. Remove from fridge to bring to room temperature. Heat a griddle or BBQ. Season with salt and pepper, grill for 2 minutes on each side, cut into several pieces and place on toasted sourdough with lettuce, mayo, tomatoes, red onion and chutney for toasted steak sanga!
Take the top muscle, the one with the fatty cap, known as the rump cap. And make traditional Brazilian Picanha.
Cut rump into 2.5cm cubes and roll in a little olive oil and then a generous amount of za’atar - a Middle Eastern spice mix with sesame seeds. Sprinkle with salt and put on soaked wooden skewers. Grill over coals or on the BBQ.
