Rump steak (or round steak) is meat that is cut, literally, from the rump of the cow. If you were to guess that this is probably a tough cut of meat, you would be right. On the other hand, it is quite flavorful.
The question is, how can we cook out some of that toughness--or at least avoid adding to the toughness by drying it out--so we can enjoy the rump steak's excellent taste?
A good way to cook rump steak is to fry or grill it. A better way is to marinate it first, then fry or grill it. Here I give you one recipe for each method:
Grilled Rump Steak
Ingredients
4 thinly cut rump steaks
1/4 cup butter
Directions
1. Heat butter in a skillet until very hot. Add steaks (cook one or two at a time, depending on pan size).
2. Turn meat frequently while cooking for 8 to 10 minutes.
3. Serve steaks quickly, while still quite hot.
Marinated Grilled Rump Steak
Ingredients
4 thinly cut rump steaks
1/2 cup red wine (cabernet sauvignon)
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
2 cloves minced garlic
2 teaspoons canola oil or other cooking oil
Directions
1. Place steaks in a large, shallow pan (non-corrosive only!)
2. Mix together wine, worcestershire sauce, soy sauce and garlic. Pour over the steaks.
3. Cover pan tightly with plastic wrap. Place in refrigerator for at least 4 hours and preferably overnight.
4. Heat oil in a skillet until very hot.
5. Grill the steaks for 3 to 5 minutes on each side, depending on thickness. Add some of the remaining liquid from the marinade pan and let it bubble before removing from heat.
6. Serve rump steaks quickly, while still quite hot.
Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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