Paprika Rump Steak or Sirloin Steak with Sweet Chilli Glaze.
Recipe type: Steak / Beef
This recipe can use rump steak or sirloin steak. It is a little more on the spicy side, and the steak is supremely tender and juicy.
- 2 x 250g Rump or Sirloin steaks
- Paprika for seasoning
- 1 Egg, lightly beaten
- 30g Butter
For the Glaze
- 20ml White wine vinegar
- 15ml Light soy sauce
- 30ml Caster sugar
- 2 x Bird's eye chillies finely chopped
- Stand the steaks on their fatty edge and press 3 skewers through the meat - 2 just above the fat and 1 closer to the top.
- Flip the meat over a season the fat liberally with salt and pepper.
- Heat your pan over medium high heat, add the butter, when the butter starts to bubble, stand the steaks on their fatty edge in the pan and fry the fat for 8 minutes, until crispy golden and well rendered.
- Remove the steaks from the pan, remove the skewers, brush the steaks with the egg, then season liberally on both side with the paprika.
- Return the steaks to the pan and fry for 4 to 6 minutes depending on your preference of doneness, turning the steaks every 30 seconds.
- Remove the steaks from the pan and allow them to rest for 5 minutes.
- Drain all of the butter and fat from the pan. Add the vinegar and soy sauce and stir briefly to deglaze the pan.
- Add the chillis and caster sugar and stir until the sugar has dissolved entirely and the glaze has thickened to a syrup.
- Remove the pan from the heat.
- To serve the steaks, wipe them through the glaze in the pan and transfer them to platters.
- Divide any remaining glaze between the steaks and serve immediately.