Rump Steak with Charred Broccolini
FEATURING MONJAY MEZZA’S LABNEH
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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.
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.
Set the oven to 200 degrees Celsius.
Trim the ends of the brocollini.
Put a heavy-based frying pan over a high heat. 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.
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.
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