Saturday, 7 May 2011

Rump Steak with Sundried Tomatoes and Olives in a Red wine Reduction

I always craved to make a good steak at home. Seeing that it is inexpensive to purchase a good slice of beef steak from the butchers, i figured lets give it a go. Naturally the sauce or condiments that went with it were what I had in the refrigerator so here is the recipe:

500gms rump steak - matured for tenderness. Speak to the butcher for the right cut and maturity time
About 8 - 10 black and green olives soaked in olive oil - sliced in half
About 5 - 6 sun dried tomatoes
1/2 beef stock
2 tbsp red wine
salt and pepper to taste

  1. First prepare the sun dried tomatoes and olives by slicing them into bite size portions. Use the olive oil that soaked the olives as your cooking oil. It tastes even better than regular olive oil. 
  2. Heat up a frying pan and add the sun dried tomatoes, olives and olive oil. Wait for it to sizzle and then add the pepper. While waiting for this to cook, heat up the grilling pan.
  3. Reduce the heat on the frying pan with the tomatoes and olives, and rub olive oil onto the rump steak on both sides before seasoning with salt and pepper. When the grilling pan is hot enough, place the steak on it and let it sizzle. Wait about two minutes for one side to cook before turning it over. You will have the chargrilled lines across the meat. Wait the same duration with the other before fishing it out of the grilling pan.
  4. When waiting for the steak to grill, add the beef stock to your tomato and olive mix and let it come to a boil. When it becomes bubbly add in the red wine to the sauce and boil to reduce.
  5. Fish out the steak onto a plate. Pour the sauce onto the grilling pan where the steak was to get some meatiness into the sauce. It's kind of like making it infused with the steak flavour.
  6. This will drastically reduce the sauce and then immediately pour over the steak. 
  7. Serve hot. 
You can serve it with a nice condiment like a salad or some stir fried green beans on the side. A dollop of mash potatoes also adds to the flavouring as well.

(Why do you need to rub the olive oil onto the steak? Well, this I learnt watching a cooking show and also read it in many recipe books that steaks with grilling marks only appear when olive is rubbed onto the steak rather than the oil being dribbled on to the pan. Great tip i must say!)

Now that was a good steak. 

The Innovative Baker

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