Recipe: Perfect 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.

Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. When well mixed, coat the thin strips of steak in it. Heat the oil in a wok until it starts smoking, then fry the meat in batches until everything is completely crisp. You can have Fried Rump Steak using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Fried Rump Steak

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

Lift the crispy meat out and keep warm. 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. Heat skillet over medium high heat with oil and butter.

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..

Once hot and starting to smoke, add steak (s). 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. Lay the bottom round steaks on a cutting board and pound them flat with a meat mallet, concentrating your efforts specifically around the connective tissue that separates the different sections of meat within the steak.