In the realm of steaks, there’s a dark horse that often gets overlooked – the humble rump steak. But don’t let its unassuming reputation fool you. This versatile cut has its unique charm, offering a wealth of benefits that make it a darling among chefs and food aficionados alike.
Join us as we explore the virtues of grass-fed beef rump steak, its culinary potential, and a quartet of mouthwatering recipes that will elevate your dining experience.
Why Choose Rump Steak?
Affordability Meets Quality
Rump steak stands as a testament to gourmet dining accessible to all. Its wallet-friendly price tag offers a luxurious taste without breaking the bank, making it a beloved choice for those who appreciate high-quality fare on a budget.
Bursting With Flavour
The rump steak’s rich, beefy flavour is its hidden gem. This cut is taken from well-exercised muscles, which gives it a robust taste that can rival even top-tier steaks like scotch or eye fillet. It’s a canvas waiting for your culinary creativity.
Versatility on Your Plate
Rump steak’s versatility shines in various cuisines and cooking methods. Whether you grill, pan-sear, or slow-cook, this cut can deliver a mouthwatering experience. Its marbling ensures juiciness, while its depth of flavour can stand up to a wide range of seasonings and sauces.
Grass-Fed Beef: The Essence of Quality
Grass-fed beef, as the name suggests, comes from cattle that graze on natural pastures. This diet produces healthier animals and meat that’s richer in nutrients. It contains higher essential fatty acids like omega-3s and vitamins and minerals than conventionally raised beef.
Moreover, choosing ethically produced beef supports a sustainable, humane approach to farming. Paddock-to-plate eating means fewer food miles, no live transport stress on the animals, and better meat quality.
This means it’s not just about food; it’s about responsible, conscientious dining that respects nature and the animals that nourish us.
Unlocking Culinary Creativity With Grass-Fed Beef Rump Steak Recipes: How to Cook Rump Steak
Now, let’s get to the exciting part – delectable recipes that showcase the glory of grass-fed beef rump steak.
A Symphony of Flavours: Loaded Sweet Potato Fries With Rump Strips
Indulge in a crispy, savoury delight with our loaded sweet potato fries and tender rump strips. This recipe combines the earthy sweetness of sweet potatoes with the robust flavours of grass-fed rump steak. It’s a match made in culinary heaven.
Loaded Sweet Potato Fries With Rump Strips
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
- 500 g Beef rump strips
- 550 g sweet potatoes (sliced lengthways)
- 1 ½ tbsp Olive oil
- 1 Red onion (thinly sliced)
- 1 tsp Ground cumin
- ¼ tsp Garlic powder
- ¼ tsp Chilli powder
- 1 Avocado (diced)
- ½ Lemon juice
- 250 g punnet Cherry tomatoes (diced)
- 80 g Feta cheese (crumbled)
- 2 Green onions (thinly sliced)
- Sour cream and mixed salad leaves (to serve)
- Preheat a sandwich press. Lightly spray the sweet potato with olive oil.
- Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway, or until just tender. Set aside to cool slightly then slice into 1cm thick fries.
- Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.
- Add the beef strips, cumin, garlic powder, and chilli powder. Cook for 5 minutes, stirring occasionally, until beef is browned and cooked through.
- In a bowl, mash avocado with lemon juice and season with salt and pepper.
- To serve, place sweet potatoes on a plate. Top with the beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.
Taste the Bayou: Beef Rump Po’ Boy
Embark on a culinary journey to the vibrant streets of New Orleans with our beef rump po’ boy. Savoury rump steak slices, nestled in a soft baguette, are complemented by crisp lettuce and zesty remoulade, offering a taste of Louisiana’s rich culinary heritage. A delightful blend of flavours and a burst of vitamins and minerals from the fresh vegetables await.
Beef Rump Po’boy
- Preparation: 15 min
- Cooking: 5 min
- Ready in: 20 min
- Brush beef with oil and season with salt and pepper. Preheat a frying pan over high heat and cook the steaks for 2 minutes each side. Rest for 5-10 minutes and slice thinly.
- To pickle the cucumbers, cut them into long batons the length of each bread roll. Sprinkle with a little salt and the vinegar and leave to pickle for 10-15 minutes.
- Open the bread rolls and spread with mustard and avocado. Fill the rolls with salad and top with sliced beef and chilli sauce.
- Maintain the juiciness of your beef by covering and resting it for 5-10 minutes before slicing.
- Try using flank, sirloin or flat iron steak instead of rump.
- Mini po’ boys are ideal for parties, entertaining and kids meals. Just use dinner rolls and switch out the steak for mini beef sausages.
Spice It Up: Cajun Rump Steak With Potato Salad
Spice your dinner table with our Cajun-infused rump steak, perfectly paired with a refreshing potato salad. This dish not only tantalises your taste buds but also packs a nutritional punch with the wholesome goodness of grass-fed beef.
Cajun Rump Steak With Potato Salad
Enjoy this Texan spin on classic Aussie BBQ favourites for your next get together. Recipe by Randi Thraves.
- Preparation: 20 min
- Cooking: 20 min
- Ready in: 40 min
- 4 Rump steaks
- Cajun seasoning (or a blend of paprika, garlic salt, pinch of cayenne pepper, chilli powder)
- 4 – 5 medium sized Potatoes
- 4 Hard-boiled eggs
- 1 bunch Spring onions
- 1 cup Chipotle mayonnaise
- 1 cup Cheese (grated)
- Salt and pepper (to taste)
Green citrus salad
- Dice the potatoes into even chunks and boil until soft. Chop up the hard boiled eggs and mix with boiled potatoes, chipotle mayonnaise and cheese. Chop spring onions and use to garnish the potato salad.
- Peel the orange and grapefruit. Slice the orange, grapefruit and red onion for the salad and set aside.
- Bring steak to room temperature and season with salt and a light dusting of Cajun seasoning.
- Take the steak and place it on the hottest part of the BBQ, cooking to 55C for medium rare or 60C for medium. Once desired doneness is reached, set aside.
- Combine all salad ingredients and dress with vinaigrette.
- Oil the steak and not the BBQ to avoid a flare up resulting in the steak burning
- Use a sprig of Thyme dipped In oil to brush the steak before cooking
- Rest steak for half the cook time
Elevate Your Palate: Char Grilled Rump Steak With Mixed Olive Sauce
Indulge in sophistication with our char-grilled rump steak served alongside mixed olive sauce. The smoky, char-grilled steak perfectly complements the briny nuances of the olive sauce, creating a dish that exudes elegance and flavour. This culinary masterpiece is a testament to the delightful marriage of textures and tastes, enhanced by the olives’ unique profile.
Char-grilled Rump Steak With Mixed Olive Sauce
- Preparation: 15 min
- Cooking: 20 min
- Ready in: 35 min
- 4 x 200 g Rump steaks (fat trimmed)
- 4 large Vine-ripened tomatoes
- 80 g Cooked brown rice
- 3 cloves Garlic (crushed)
- ½ large Zucchini (finely diced)
- 25 g Feta cheese (crumbled)
- 1 tbsp Parsley leaves (finely chopped +extra leaves, to serve)
- 1 tbsp Currants
- 3 tbsp Olive oil
- 1 cup Mixed olives (pitted)
- 1 tbsp Baby capers (rinsed)
- 1 Lemon (zested and juiced + wedges, to serve)
- Steamed silverbeet (to serve)
- Preheat oven to 180°C (160° fan-forced). Line a large baking tray with non-stick baking paper.
- Cut top from each tomato and set aside. Remove flesh from tomatoes using a teaspoon, leaving a 1cm-thick border around the edges, discarding flesh. Place tomatoes, cut side down, on a plate lined with paper towel.
- Combine rice, one clove of garlic, zucchini, feta, currants and parsley in a medium bowl. Season. Divide rice mixture among tomato shells. Place on prepared tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes. Add reserved tomato tops to tray. Bake for 5 minutes or until tomatoes are tender but still hold their shape.
- Meanwhile, brush steaks with 1 tablespoon oil and season. Heat a char-grill or barbecue over medium-high heat. Cook steaks for 3 to 4 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes.
- In a non-stick frying pan heat remaining oil over medium heat and gently fry olives for 1 to 2 minutes. Add remaining garlic and capers and fry for 1 to 2 minutes. Remove from heat and stir through lemon zest and juice. Season.
- Serve steaks with olive sauce, tomatoes, silverbeet and lemon wedges.
- Scotch fillet, sirloin or eye fillet steaks would also work well in this recipe.
- You could use capsicums instead of tomatoes – ½ a small capsicum, deseeded per person – double the rice and feta cheese.
- To save time use microwave brown rice or any other type of microwave rice you like.
Don’t Miss Out! Place Your Orders This Week
The footy finals are fast approaching, and BBQ season is in full swing. What better way to enjoy the festivities than with the finest grass-fed beef rump steak?
Don’t forget to place your orders this week to ensure timely delivery for the big games. Treat yourself and your mates to a culinary feast that will elevate your footy celebrations and make your BBQs the talk of the town.
Rump Steak: Affordable Luxury for Easter
In the grand tapestry of gastronomy, every cut of meat has a story to tell, and grass-fed beef rump steak is no exception. It may not be among the top steaks in terms of prestige, but it possesses qualities that shine brightly when prepared with care and consideration. As you savour its flavours and reflect on your choice’s ethical and nutritional advantages, you’ll find that the most extraordinary culinary experiences are sometimes born from unexpected sources.