Pan-Fried Pepper Rump Steak

I believe that the best steaks are served at home, and this is no exception as it is super tender and has an awesome brandy and cream sauce.  

Being a South African, for us it is all about the meat - and pretty much 5 times a week of it!  It might be raining and really cold outside, but that is no excuse for a great steak tonight!  All we need to do is say goodbye to the gas BBQ charred option, and hello to a pan-fry creamy sauce one.  No problem!
 
This is one of my favourite fast-too dinners where the focus is on a great rump steak. In the British and Commonwealth English, 'rump steak' is commonly called a 'sirloin' in American English. However British 'sirloin' is called 'porterhouse' by Americans.  All very complicated, but I am sure you will figure it out.  You can also use a rib-eye if you like, just cut back on the cooking time by a minute each side.

This recipe is made for one serving of 300g - suitable for one person if you love steak as much as we do.  I served it traditionally with an oven-baked African (Sweet) potato.

Enjoy
~ Michelle ~

Pan-Fried Pepper Rump Steak

300g Rump Steak, 1/2 inch thick

2 tsp Dijon mustard
2 tsp cracked black pepper
1 tsp salt
1 Tbsp olive oil
5 Tbsp good brandy
125ml lite cream

Pre-heat the oven to 180'C.  Generously smear mustard on both sides of the steak along with salt & pepper.  Allow seasoned steak to rest and draw at room temperature for 15 min.

Heat oil in an oven proof skillet and sear steak on each side for a max of 2 - 3 min, pending how you like your it.   Add brandy a cook alcohol off for a further 1 min.  Add the cream and whirl in the pan around the steak for a few seconds.

Place the skillet in the pre heated oven and cook for a further 2 min (no longer).  Remove from the oven and cover with aluminium foil and allow to rest for 5 min.

Caramelized Bell Pepper Steak

It's all about meat tonight!  I don't think there it too much that can beat a great piece of grilled steak. It is something we enjoy at least once a week, and tonight is the night.

I tend to use rib-eye, also known as Scotch Fillet or Cowboy Cut as it is both flavourful and tender and perfect for the griddle pan or BBQ.  It is also a really great piece of meat to slow oven roast.

This marinade sounds rather strange as it has fish sauce it in, however it is just one of those things that works. Do remember that Soy sauce is salty, so I tend not to add extra salt when grilling.

Caramelizing the bell peppers is so easy and much better than buying store-bought as you can add more or less sugar (or sweetener powder if you prefer) and even a punch of fresh chilli to give it some kick.

Suitable for 2 meat lovers.

RECIPE:

1 tsp fish sauce

3 tsp Soy sauce

1 tsp brown sauce / or HP Sauce
2 x 250g thick Rib-Eye steak

Olive oil

1/2 red pepper, seeded and sliced length ways

1/2 yellow pepper, seeded and sliced length ways 
1/2 white onion, sliced length ways
1 Tbsp sugar
Salt & pepper to taste
30ml Brandy
Knob of butter
Parmesan, shaved for garnish

Marinade:

Mix fish sauce, soy and brown sauce in a shallow dish and add steaks

Marinade for at least 30 min at room temperature turning a few times

Pre-heat oven at 180'C
Heat 2 Tbsp oil on medium heat in a pan
Add peppers and onion and cook for about 8 min until soft
Add sugar and cook for a further 5 min to caramelize
Season with a little salt & pepper

Heat a little oil in an oven proof skillet and sear steak on each side for 3 min (no more)

Add brandy a cook alcohol off for 1 min

Place skillet in the oven and grill for a further 2 min - 3 min (pending how you like it)

Remove from oven and add a dollop of butter on each steak

Cover skillet with aluminium foil and allow to rest for 5 min

Serve with roasted peppers and shaved Parmesan 

Steak & Red Onion Salad

This is certainly a new take on salad and it is all about protein, protein and more protein with a balance of some greens.  So no rabbit food here!  Guys, this one is for you!  It is a meaty main-course packed with flavour thanks to the glazed rib-eye steak (as big as you want) and mustardy vinaigrette, with a little blue cheese for some decadence and depth.

The success of this salad is about having a good steak, so don't cut corners on this one.  I like to use an aged rib-eye beef steak, which is from the rib section.  It is both flavourful and tender, coming from the lightly worked upper area of the animal.  Also try and choose a steak with a good 'marbling' of fat which makes it perfect for grilling.

So the recipe called for sherry vinegar which I did not have in the pantry, so I simply mixed 2 teaspoons of white wine vinegar with 2 teaspoons medium sweet Sherry, and the result was fine. After all, playing in the kitchen should be about trying new things anyway.

Red onions are good to use as they are generally large and look great on a salad and offer a mild, sweet flavour.

Suitable for 2 foodie loves

RECIPE:
450g rib-eye steak
3 Tbsp butter, melted

For spice mixture
1 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp garlic powder
1/2 tsp Piri Piri
1/2 tsp dried oregano
1/2 tsp dried thyme

Vinaigrette:
4 tsp sherry vinegar
1 tsp Dijon mustard
1 tsp honey
1/4 tsp garlic spice
Salt & pepper to taste

1 medium red onion, cut into rings
5 cups baby salad greens
1/2 cup cherry tomatoes, halved
60g blue cheese, crumbled

Heat griddle pan on a high heat
Mix spice on a dinner plate and coat steak generously on both sides
Dip both sides of the steak in the melted butter
Add to the griddle pan and cook for 3 - 5 min each side - pending how you like it
Transfer to a cutting board, wrap in foil and rest
For vinaigrette, combine vinegar, mustard, honey, garlic, salt and pepper in a bowl and whisk in 1/4 cup olive oil
Brush onion slices with 2 tsp oil, add to the the same griddle pan, cooking 3 - 4 min each side
Toss greens, tomatoes and enough vinaigrette to coat lightly over 2 plates
Remove steak from the foil and cut across grain into strips
Add on top of the greens with some onions
Sprinkle with blue cheese and drizzle with additional dressing.

Thai Sweet Chilli Steak Salad

Been an active day and feeling like something healthy.  This is a hearty and great salad but without the usual boring salad greens.  It has a punch of flavour, is nutty and crunchy and is slightly warm.  Did I mention it is great for the waistline? I usually get my hubby to do the meat on the grill and then we finish it off together.  Here we go ... (suitable for 2 foodie lovers)

Thai Sweet Chilli Steak Salad

1 Tbsp fish sauce
2 Tbsp Soy sauce
3 Tbsp Sweet chilli sauce
1/2 tsp lemon juice
2 tbsp olive oil
300g Rump steak
1/2 English cucumber, cut in half lengthwise, seeded, sliced
2 ripe tomatoes, halved and seeded, sliced
1/2 red onion, thinly sliced
Bunch of mint leaves, rough chop
Bunch of coriander, rough chop
1/2 cup bean sprouts

Dressing
1/3 cup sweet chilli sauce
1 tsp lemon juice
1 tsp fish sauce
1 clove garlic, minced

Mix fish sauce, soy sauce, sweet chilli and lemon juice in a flat dish
Add rump steak and marinade, min 30 min, few hours is best
Heat oil in pan and fry steak for 3 min each side
Remove from pan and allow to stand for 5 min in aluminium foil
For dressing: in a jug whisk together all ingredients and set aside
In a bowl combine cucumber, tomatoes, onion, mint, coriander and sprouts
Thinly slice steak, toss through salad with dressing just before serving.

Yummy!