Rump steak is a popular cut that can be used as a steak, of further butchered to create chunky pieces perfect for a curry or stew, or even thinly sliced for a stir fry recipe.
This is a lovely red wine sauce for steak that incorporates a whole head of roasted garlic. The flavours go together very well.
This is the perfect steak pie, the meat is so tender it just falls apart and the gravy is beautifully rich. The trick is in the slow cooking.
Rump steaks are browned on each side then cooked in a puttanesca sauce of anchovies, capers, red onions, chillies and cherry tomatoes. Seasoned with oregano.
Rump steak barbecued along with capsicums, zucchini and onions and flavoured with a mustard and red wine vinegar marinade.
There is nothing like a quick and easy barbecue steak dinner. This is a very simple marinade that has no sugar so you can cook on a hot grill without having to worry about getting a burnt flavour.
A powerfully aromatic basting sauce made by combining Dijon mustard, Worcestershire sauce and red wine vinegar tenderises cubes of steak grilled on skewers with crunchy onions.
Update your steak and veg to this easy to make, tasty stir fried vegetables with tender rump steak.
This stir-fry combines light and fresh Japanese flavours with beef and soft soba noodles. Try replacing the beef with thinly sliced pork medallion steaks.
Adding peanut butter to the marinade for this beef adds extra richness and flavour to a traditional Thai beef salad. For people with nut allergies, just omit the peanut butter and roasted peanuts. The recipe tastes just as great without them!
This recipe has the very essence of Thai flavours....salty, sour and sweet. For a fast dinner, marinate the beef for 30 minutes. If you have more time, it can be marinated up to 8 hours. You can add bean sprouts or strips of cucumber to the salad if you like.