Return to listing

Marinated Rump Steak

This is oh, so simple, but oh, so good. Great if you're organised and can leave the steaks in the marinade the day before you need them, but failing that, a few hours will do. The recipe was created specially to serve with Aligot (mashed potatoes with garlic and cheese), but it needs two to eat and two to cook: one to do the steaks and one to whip the potatoes!

 
 
 Marinated Rump Steak

  Serves 2

Ingredients
 2 rump steaks, weighing about 7-8 oz (200-225 g) each
 3 fl oz (75 ml) red wine
 3 fl oz (75 ml) Worcestershire sauce
 1 large clove garlic, peeled and crushed
 1 teaspoon groundnut or other flavourless oil
To garnish:
 a few sprigs fresh watercress
Oven temperatures and Conversions
Click here for information
Equipment

You will also need a shallow dish or lidded polythene box large enough to hold the steaks closely and comfortably.

This recipe is taken from How to Cook Book One.

Method

Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight.

When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade.

Now take a medium frying pan, place it on a high heat and heat the oil until it's very hot.

Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half.

When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.

Garnish with the watercress and serve immediately with Aligot - see recipe below.

 

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


Aligot (Mashed Potatoes with Garlic and Cheese) Serves 2

Aligot (Mashed Potatoes with Garlic and Cheese)

Traditionally served as an accompaniment to steak, this French version of mashed potato is well worth trying!

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Mincemeat
23 Nov 2014 13:45
Coffee Break Atypical
22 Nov 2014 23:03
Food and travel Venice
11 Nov 2014 09:07
Ingredients SALTED WALNUTS
22 Nov 2014 21:33
Can Anyone Help? Christmas puddings
22 Nov 2014 19:17
Books Video
21 Oct 2014 19:59
Equipment For Christina
15 Nov 2014 14:55
Gardening Gardening
28 Oct 2014 21:33
 
NetObserver
CMS solutions by REDtechnology.com