The perfect rump steak
CHRIS’S KITCHEN | IT is pretty much a given that us Aussies love a good steak. And usually, we love one at least once a week. Luckily for any Australians living in London, the UK has some of the finest beef on offer. With all the lush green pastures around, you can be sure you are getting tasty grass fed beef from your butcher.
IT is pretty much a given that us Aussies love a good steak. And usually, we love one at least once a week. Luckily for any Australians living in London, the UK has some of the finest beef on offer. With all the lush green pastures around, you can be sure you are getting tasty grass fed beef from your butcher.
When I go shopping for a good steak, I choose my reliable butcher as apposed to larger supermarkets. I can be sure I am getting non vacuum-packed beef and certified accreditation on breed and region.
Australian beef is widely available and there’s some Antipodean outlets that have an excellent range of Aussie beef over here, but when in the UK – sample the local cuisine (and as much as we hate to say it, you won’t be disappointed).
Choosing a good rump steak is easy. I look for a good covering of fat, which is a pale yellow colour, and then the meat holding a dry appearance on the flesh and fat. This is a good indicator that the butcher has stored his beef in the right climatic conditions. Moisture is the greatest enemy in quality steaks so ask your butcher how long the beef has been aged for – I would steer clear of anything less than 32 days.
The rump steak has been considered the cheaper cut to the fillet and sirloin in the past. But this large muscle on the hindquarter of the beast is jammed packed full of flavour and loves to be char grilled to medium rare and rested before eating.
An important tip when cooking steaks is to allow the steak to rest once the desired cooking temperature is reached. This allows the juices and fibers in the meat to relax after the intense heat and become subtle. My big tip - sprinkle your meat with a little sea salt and reserve any juices for the saucepot.
This week I will share a simple rub I use after grilling my rump steak for the perfect steak sandwich with mates (this recipe will serve four). Enjoy and happy cooking!
A steak sanga with a difference
What you need:
450g piece of top quality rump steak
1 jar of wood roasted peppers or peeled marinated capsicums
3tsp of freshly chopped tarragon
3tsp of freshly chopped parsley
1 finely diced plum tomato
1 red onion finely chopped and sautéed on the grill
Light olive oil for cooking
Sea salt and freshly cracked black pepper
What to do:
Take the steak out of the fridge 20 minutes before cooking.
Place a grill pan on a medium heat or BBQ.
Rub the steak with the olive oil and sea salt and pepper.
Place the steak on the grill and leave for five minutes sizzling away with an even sound and heat. Turn up the heat if the steak is only just cooking or down if it is spitting all over your mates.
Take a small bowl and mix all the remaining ingredients together and pound together to form a paste to cover the steak.
Once the steak is browning on the cooked surface turn the steak and cook for a further 4 mins for medium rare.
Remove from the grill and place on a tray or plate and rest on a warm surface.
Spread the paste over the steak and allow the steak to rest for a good 15 minutes.
Take a large ciabatta and fill with your favorite fillings and chutney’s.
Take the steak and slice thin fillets on an angle and place on your ciabatta. Any juices or extra paste spread over the sandwich for extra flavor. Slice and enjoy!