Yup! Hump-rump-chump! It's mid-week tomorrow in the UAE aka hump day! That mid-week feeling of it's not Sunday (Monday) but hey it isn't Thursday (Friday) either. Where I am in the world, Friday/Saturday weekends are the norm once you get used to it.
So as the middle word suggests, this is a steak recipe! What better than a good bit of rump to get you some much needed muscle formula or for those that aren't about the weights at the gym how about we just put this down as your iron boost for the week! I'm not a nutritionist or trained expert but I do know that the body builders and gym goers out there love their protein packed meals. That said they might want to opt for a fillet over a marble-y piece of rump.
I love rump steak! It's got a perfect balance of meat and fat so that you get a nice moist peace of meat even when it's cooked well done! My mum will cringe at the fact that I'm partial to a medium steak. I can imagine her expression when she reads this..."Oh no! 😧" lol. A lot of people struggle with how long they should cook the meat to get the varying degrees of "doneness"! Here's a little guide for you by colour via a doneness chart or you can use the palm test to figure it out by feel!
Steak Palm Test
Rare - Touch the tip of your index finger to the tip of your thumb and feel the flesh of your palm below your thumb.
Medium rare - Touch the tip of your longest finger to the tip of your thumb and feel the flesh of your palm below your thumb.
Medium - Touch the tip of your ring finger to the tip of your thumb and feel the flesh of your palm below your thumb.
Well done - Touch the tip of your pinkie to the tip of your thumb and feel the flesh of your palm below your thumb.
You'll need an oven-safe frying pan, a can and a pair of cooking tongs for this. I had mine with corn, baked butternut squash drizzled with honey and paprika and some broccoli plain and simple how I like it! This steak is yummy cut up into a salad for lunch too. Give it a go and don't forget to leave a comment!
Makes 2 portions
2 250g rump steaks
1 tsp black pepper
1/2 tsp salt
1 tsp chilli flakes (optional)
1 maggi cube (substitution: 1/2 tbsp all purpose seasoning or 1 tsp paprika & 1/2 tsp cumin)
1 tsp oregano
1 tbsp olive oil
2 cloves garlic
- Preheat your grill to 180°C.
- Rub the salt and pepper into the steaks then sprinkle on the chilli, maggi and oregano.
- Wrap each steak in cling film, then give each one a good quick pound on each side with a can. You're not trying to flatten the steaks. It's just something I do to get the meat loosened up before it reaches the frying pan.
- Heat the oil in the frying pan and smash the garlic with the side of a knife and toss into the oil.
- Once the garlic starts to sizzle, add the steaks to the oil and cook for 4 minutes on each side before transferring under the grill for a further 2 minutes on each side.
- Remove the steaks from the pan and leave to rest for 2 minutes whilst you make your sauce.
- Add the butter to the pan and using a wooden spoon, stir it around the pan, gathering up all the bits and the garlic. Spoon over your steak or into a small pot on the side of the plate to serve.