Recipe: Yummy Fried Rump Steak

Fried Rump Steak. Chantelle Nicholson's flash-fried rump steak recipe is served with a heavenly sauce gribiche for a quick yet intensely flavourful dinner, with miso -laced asparagus and spring greens keeping things seasonal. Rump steak can be grilled or fried, served plain or with a sauce such as peppercorn, red wine or mushroom. It's also ideal for making kebabs, quick and easy stir-fry dishes, barbecuing or braising.

It tastes so darn good, and you can eat it fresh out of the skillet with a potato side dish, or smashed between two pieces of white bread, or (probably my. Season the steaks liberally with salt and pepper. When well mixed, coat the thin strips of steak in it. You can have Fried Rump Steak using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fried Rump Steak

1. It's 1 kg of Rump steak.
2. It's Pinch of ground pepper.
3. You need Pinch of Mr spice bread spice.
4. You need to taste of Woolworths original marinade.
5. You need 2 tbs of cooking oil.

Heat the oil in a wok until it starts smoking, then fry the meat in batches until everything is completely crisp. Lift the crispy meat out and keep warm. Heat skillet over medium high heat with oil and butter. Once hot and starting to smoke, add steak (s).

Fried Rump Steak step by step

1. Season your rump steak and rub the meat and pour small amount of marinade. Leave it for an hour to sink in for a while..
2. Pour cooking oil in a pan and add meat and let it fry for a while maybe 2 minutes on each side..
3. Then remove it and place it in a plate cause it is now done and ready to be served..
4. It can be served with veggies like I'm enjoying it today..

In a medium skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Otherwise known as the New York strip, the ambassador steak, the strip loin steak, the Kansas City strip, the club steak, the Omaha steak, or whatever other name you care to give it, the strip steak is a cut of meat that comes from the short loin, which is located in the top-center of the cow's body, just in front of the sirloin. After that minute has passed, flip the steak on its side and sear the edge until it is colored like the rest of the meat. do this for both sides.