As we head into the busy Christmas season, we’re keeping the weekly specials simple and popular. This week we have fresh beef rump steak for a great value price of $14.99 per kilo. This saves you $5 per kilo.
Rump steak is always going to be a great option on the barbecue. This tasty balsamic marinade will add fantastic flavour.
This Asian beef stir-fry from one of New Zealand’s most popular cooks Chelsea Winter looks delicious!
Annabel Langbein, another wonderful Kiwi cook and fellow Wanaka resident, also takes an Asian approach with this Thai style beef salad. Yum!
Another beef salad idea is this grilled steak salad from Jamie Oliver – the herbs sound fantastic. We’d make sure we cooked the steak on the rarer side. Rest them well for the best possible texture.
About rump steak
Rump steaks are a lean cut with little fat, which can make it a little less tender than others. The traditional slice of rump steak, cut across the whole primal, yields a cross section of several muscles with the grains running different ways. This results in varying degrees of tenderness across the meat. The fat border, which runs along the curved side, is easily removed if desired. It is perhaps because of these factors that this versatile beef primal cut is passed over for more expensive and tender prime cuts of beef by many chefs and restaurants.
HOW TO COOK: When pan frying, pat meat dry before cooking. When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel. If you have thinly sliced your rump for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Try allowing space around your steaks in the pan as overcrowding can reduce the temperature causing the meat to stew. Sear over a medium-high heat turning only once. Allow the steak to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.