Thick cut grilled rump steak with caramelised tomatoes & onions

Nothing beats a good steak, but it’s also so easy to get wrong…
I honestly never order steak at a restaurant, because I am convinced I’ll have a better one at home. Steaks should be kept simple, paired with something fresh and tasty, not covered in some bland sauce.

I asked my butcher for a very thick cut rump steak – perfect for serving nice and rare, with a beautiful fatty strip on the outside, grilled to perfection.
I rubbed the steak with olive oil, freshly ground course salt and black pepper.

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You will need:
Large, thick cut rump steak {probably 1kg}
Olive oil
Freshly ground sea salt & black pepper
Mixed baby salad leaves
Avocado
Rosa tomatoes
1 onion
1 tbs honey
1 tbs balsamic vinegar
Halloumi cheese

Slice the onion and sauté in butter. Once it’s soft, add honey and balsamic vinegar and let it caramelise on a low heat. Add tomatoes and let it all caramelise some more. {You can make this quite a bit in advance and just reheat before serving.}

Rub the steak with olive oil, salt & pepper and let it sit for a while before grilling. You also need the steak to be at room temperature before cooking it to ensure even cooking and so that you don’t have an ice cold centre if you’re doing a rare steak.
Grilling the steak is the best idea – either on your Big Green Egg {best!} or Weber or just a normal braai.
Make sure the grill is very hot. Cook the steak for about 5 minutes on each side and again for another 2 minutes each side. You will need to check the steak and see that it’s to your liking.

While the steak rests, grill halloumi slices in a hot pan until just melted.

Now, place a handful of salad leaves on the plate, top with a few slices of avocado.
Slice the steak and arrange a few slices on top of the salad. Top the steak with halloumi cheese and then the tomatoes & onions.
Season with salt & pepper and a drizzle of olive oil.

Enjoy with a glass of crisp Sauvignon Blanc – yes, white wine with red meat..! {Shock, horror, gasp!}
It’s such a refreshing meal, with the creaminess of the halloumi cheese, essentially a salad, and it goes so well with the white wine. A red wine would just be too heavy.

Anyways – give it a try and enjoy! X

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Beef steak, crème fraîche with a kick & roasted tomato salsa

I’ve been craving a good beef steak for a while now – it’s been mostly lamb lately! Not that I can complain – lamb is a real treat and I do love it – but a change is also good.
I adapted the recipe from The Real Meal Revolution, my current favourite cookbook. Not only are the recipes great, they’re also healthy and so yum you will think it must be bad…
I must also say that the recipes are very simple and just focus on delicious ingredients – my way of cooking for sure! I often just tweak them here and there to suit what I have on hand, or based on what I feel like.

This dish was fab – loads of flavour, loads of tummy-filling-goodness and didn’t take that long to make:
{Beef steak, crème fraîche with a kick & roasted tomato salsa}

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{not the best photo I’ve ever taken – but hey…}

For the steak:
2 beef steaks {preferably rump, I used sirloin, about 500g total}
1 tsp coriander seeds {roasted and then ground}
Freshly ground sea salt
Black pepper
Olive oil

Rub the steaks with all the above ingredients and let it sit for about half an hour before cooking.
Cook on a hot grill for about 2 minutes on each side to seal the meat and then finish off in an oven of 180C until medium-to-rare {or however you like your steaks}.
Of course, we used our Big Green Egg for the entire cooking process!

For the crème fraîche:
Half a cup of crème fraîche
2 tsp hot English mustard

Mix these together and keep in the fridge until you are ready to dish up.

For the salsa:
A cup of small rosa tomatoes
1 large clove of garlic, finely chopped
Olive oil
Salt
Black pepper
Juice of half a lemon
2 tbs balsamic vinegar
Sweet basil, torn
1 Chorizo sausage, chopped and fried

Place the tomatoes under a hot grill and let them roast until slightly charred. Chop the tomatoes and mix with the chorizo.
Let it cool slightly, then add the lemon juice, olive oil, garlic, salt & pepper. Let that marinade for a bit.
Add the vinegar and sprinkle with basil.

Now honestly, what is better than a big chunk of beef steak topped with a meaty salsa?! And yet, it is still refreshing and ‘light’ to eat and doesn’t feel like you’re in some greasy diner in Louisiana somewhere… {No offense to anyone in Louisiana, but I know what goes down there… Shrimp stuffed with cheese, wrapped in bacon and deep-fried, served with a side of green beans and mince! Yep, that really happened! I suppose it can be called Banting…}

Anyhoo, back to the steak – another great one from Real Meal Revolution cookbook and a definite must-cook!

Serve the salsa over the steak and top with the crème fraîche.

Enjoy! X

Best Steak – Ever!

What a busy week {2 weeks actually!}… Phew! I’ve been meaning to post this and I honestly thought that I had – well, it turned out I haven’t! Oh well… Here it is – our grilled rump steak that we also entered into a steak cooking competition.
This is a giant rump – matured – rubbed with garlic, olive oil, black pepper and sea salt.

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We grilled or braaid {on 250C} the steak for about 3 minutes on each side and again 2 minutes a side {to create your char-marks}, then decreased the heat to 180C and baked it for about 7minutes. We used a big Green Egg but a Webber will do. You just want the outside to sear on a high heat and then because it’s such a thick steak, you need to lower the heat and bake it to get some heat to the centre. Ours was medium rare – perfect!
As it came off the grill, I placed dollops of coriander & chili butter on top and let it melt into the meat. {Simply chop a handful of coriander and 2 red chilies and mix with about 2 tbs of butter.}

Serve with a salad of butter lettuce, sweet basil, rosa tomatoes and olive oil.

Enjoy! X