Organic rump steak with red wine sauce and roast vegetables and herb salad.
This easy rump steak recipe is a budget-friendly way to cook steak for family dinners or a meal with friends. Seared quickly on high heat, the rump steak stays juicy and tender every time. Paired with simple roasted sides and our red wine sauce, it’s a simple dinner that comes together in under an hour.
Serves: 4 people
How much to order: 500g organic rump steak per person
Prep time: 15 minutes Cook time: 40 minutes Total time: 55 minutes
INGREDIENTS
600g Organic Rump Steak or porterhouse steak
1 Hagen's Organic Red Wine Sauce
500g baby potatoes
50g baby onions, peeled and kept whole
1 bunch radishes, kept whole
1 bunch baby carrots, peeled and kept whole
3 tbsp fresh cut chives
200g (half a bag) mixed salad
2 tbsp butter
4 sprigs of thyme
1 lemon
2 tsp Dijon mustard
1 banana shallot, thinly sliced
½ bunch parsley leaves
Olive oil
Salt & pepper
DIRECTIONS
Bring the rump steak to room temperature, about 30 minutes out of the fridge, then pat dry with a paper towel.
Preheat the oven to 180°C.
Add your carrots to a pot of salted boiling water and cook until soft.
On a baking tray, add the remainder of your vegetables with olive oil, butter, salt, pepper and fresh thyme. Roast until golden.
Heat a cast iron or stainless steel pan too high. Season your steak on both sides with a generous amount of salt. Drizzle a small amount of oil in the pan and sear the fat cap first until golden, then cook each side for about 4 minutes, until it reaches 52°C (medium-rare). Cover with foil and rest for 10 minutes.
In the meantime, prepare your salad. In a small bowl, mix lemon, mustard, oil, salt and pepper together. Add the parsley and shallot to the salad mix. Add the dressing just before serving.
Once your veggies are done, set the carrots aside and drizzle with oil, salt and chives.
Plate up your steak with the roast vegetables and carrots, and a generous amount of sauce.
Serving Note: Rump is a working muscle, so it's leaner than, say, a tenderloin but that means it toughens quickly if overcooked. Cook it fast in a hot pan to lock in juices and build a deep crust, then always rest for the full 10 minutes before slicing.
