Into the kitchen, ready, set, go: Rump steak with chilli butter
The preparation for the perfect rump steak starts with the shopping trip: put your trust in your butcher! The relatively firm layer of fat on the top of the rump steak should of course be left on the meat, as the fat carries a lot of the flavour. To ensure the rump steak doesn’t curl up when it cooks, you can cut the fat at regular intervals. But be careful! Only cut the fat, not the meat! Rump steak is particularly good if it is cooked in thick slices (4cm), which means you can achieve the perfect result – crispy on the outside and tender and pink in the middle. Yum!
Rump steak with chilli butter
Ingredients for 4 people:
1 red chilli
2 garlic cloves
4 sprigs of coriander
2 sprigs of parsley
120 g butter
1 tsp tomato puree
4 rump steaks (approx. 200 g each)
Utensils: Knife, board, bowl, grill pan
- 1. Cut the chilli lengthwise, remove the seeds and finely chop the flesh. Peel and finely chop the garlic. Wash the coriander and parsley, shake it dry and chop the leaves finely. Combine the prepared ingredients with the softened butter and tomato puree. Season with salt and pepper. Turn the mixture onto cling film, form it into a roll and chill in the fridge for about 30 minutes.
- 2. Dab the meat dry and season it with salt. Grill the meat in a pre-heated pan without any fat for 2-4 minutes on each side. Then season with pepper. Cut the butter into slices and serve with the steak.
Prep time: approx. 10 minutes
Tip: Serve with garlic bread and a fresh salad.
We hope you enjoy trying out our recipe. Bon appétit!