Rump Steak with Charred Broccolini - Monjay Mezza

Rump Steak with Charred Broccolini


Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

Mastering a tender and flavourful steak is the Holy Grail for many cooks. Like the Holy Grail, it most likely will remain forever out of reach. The problem is that tender cuts are tender because they don’t contain the sinew and marbling that lends flavour, and flavourful cuts are full of sinew and marbling that require a little more jaw work. But that doesn’t mean you have to settle for something that chews like the sole of a shoe if you want something tasty.

Unlike vaunted cuts like rib eye, the rump steak is a quiet achiever within the world of beef. Found at the rear end of the cow, it’s a muscle that does a lot of work, which means it contains lovely sinewy bits that deliver a big hit of flavour. While it isn’t as melt-in-the-mouth tender as a cut of eye fillet, rump steak is still toothsome and not at all tough – when treated right.

A word on seasoning. Salt brings out the flavour of the meat, but the steak must be seasoned at the appropriate time. Too soon before it’s cooked, and the salt draws out moisture which acts as a barrier between the steak and the hot pan or grill, reducing the temperature and, therefore, the sear. Sprinkle some salt on your cut (of meat) about forty five minutes before you cook it so the moisture that’s drawn out has time to be reabsorbed, seasoning the meat through.



  • 2 x 250 gram rump steaks
  • A bunch of broccolini
  • Monjay Mezza’s Labneh
  • 3 tablespoons olive oil
  • 50 grams of butter
  • A few sprigs of thyme
  • Two cloves of garlic, bruised with the heel of your palm



Season the steaks with a few generous pinches of salt, then put to one side for around forty five minutes to come to room temperature.

Set the oven to 200 degrees Celsius.

Trim the ends of the brocollini.

Put a heavy-based frying pan over a high heat. Cast iron is the go-to in this scenario. When it starts to smoke a little, pour in two tablespoons of the olive oil. Lay the steaks in the frying pan carefully then move them around a little to catch all the oil. Press them into the pan with your fingers, then let them cook for two minutes before turning them over.

Cook for another minute, then throw in the thyme, butter and garlic. After another minute, turn the heat off and angle the pan so the butter pools at one end. Spoon it over the steaks a few times then tip everything on to a plate. Set aside. We’ve given times here for a medium rare steak, so adjust accordingly if you prefer it differently.

Put the pan back on the heat without wiping it out and throw in the broccolini with the final tablespoon of oil. Coat them in whatever juices remain and spread them out as much as possible. After a minute or two, place the pan in the oven and roast for around ten minutes, or until cooked and charred but still crunchy.

Slice the steaks into centimetre-thick strips. Dollop labneh over the broccolini. Serve.

We reckon you’ll find this a melt in your mouth rump steak that easily holds its own against more expensive cuts.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.

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Our deliciously creamy Middle Eastern cheese is the perfect canvas for all your creative toppings.

Learn more about our Labneh View our full Cheese range