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  • 750g slice rump steak
    about 3-4cm thick
  • 3 shallots
    very finely chopped
  • 4 tbsp red wine
    vinegar
  • 2 tbsp olive oil
    or rosemary, or basil oil

Nutrition: per serving

  • kcal366
  • fat17g
  • saturates7g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein53g
  • salt0.3g
    low
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Method

  • step 1

    Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.

  • step 2

    Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned. Transfer to a board, cover with foil and rest for 5 mins.

  • step 3

    Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.

RECIPE TIPS
MAKE IT WITH LAMB

The marinade is also good with lamb leg steaks (one per serving).

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.5 out of 5.6 ratings

fv3uk64847

The red wine vinegar spoilt the flavor of the steak, too strong… I’d use one tbsp and NOT 4!

buona_forchetta

A star rating of 5 out of 5.

made the fajitas, was lovely! really went well with avocado and lettuce and sour cream, will definitely make again!

griffinb

A star rating of 4 out of 5.

this went down very well at todays bbq. everyone could taste the difference between this and the prepacked garbage you can by. for an extra few mins prep, its well worth it.

mikeydee

A star rating of 4 out of 5.

I had a multi pack of rump steak and made this with half and half without.

without - dry, tough falvaourless with - moist and soft, melt in the mouth and full of a sweet chutney like flavour.

recommend

nmillar654

I have made this before but I changed the red wine vinegar to balsmic and used fresh rosemary from my garden and did leave it for about 1-2 hours in the fridge. it was really lovely and I severed it with crushed roasted new potatoes. Went down really well with my new partner and we are still…

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