Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.

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Rump Steak with Sweet Balsamic Chili Reduction. How to perfectly cook rump steak with balsamic reduction.
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Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This demonstration will show you the best way to perfectly cook a rump steak, and how to serve it with a sweet chili balsamic reduction.
Ingredients
  • 2 x 250g Rump Steaks
  • 50g Butter for frying
  • 45ml Balsamic vinegar
  • 30ml Chili sauce
  • 60ml Caster sugar
  • Salt & Pepper to season
Instructions
  1. Press 3 skewers through the steaks, 2 just above the fat and 1 near the top.
  2. Season the fat liberally with salt and cracked black pepper.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, stand the steaks on the fatty edge and fry for 8-10 minutes until the fat is well rendered and golden brown.
  5. Remove the steaks from the pan, remove the skewers and season both sides of the steaks with salt and cracked black pepper.
  6. Return the steaks to the pan and fry for 4 minutes, turning every 30 seconds.
  7. Remove the steaks from the pan and allow them to rest.
  8. Add the balsamic vinegar to the pan and stir briefly to deglaze the pan.
  9. Add the chili sauce and stir in to combine.
  10. Pour in the caster sugar and stir until dissolved. Continue to stir for 3-4 minutes and the sauce thickens to a syrup.
  11. Working with 1 steak at a time, place a steak on top of an egg lifter and proceed to slice it at an angle into 3mm slices. Lift the steak and transfer it to a serving platter. Repeat with the second steak.
  12. Spoon 3 tablespoons of the reduction over each steak and serve with any remaining reduction in bowls on the side.

 

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