Served as a thick steak, seasoned with nothing but salt


1 whole cut of beef rump cap in 2lb in weight

2 tbsp coarse sea salt

1. Rub the salt all over the beef, massaging it in. Leave at room temperature for 30 minutes.

2. Place the meat on a board, with the fat facing down and the narrower point of the triangular joint towards you. Check the direction in which the fibres run across the meat. Depending on which side of the animal the cut was taken from, the fibres should run diagonally from top-right to bottom-left .

3. Placing your knife perpendicular to the fibres, cut the meat into 2in steaks; you should end up with four or five steaks.

4. Pat the steaks dry on both sides and grill them on barbecue or on a very hot grill pan until medium-rare or done to your liking. Turn the steaks on their side for 1-2 minutes, to brown and sear the fat.

5. Remove from the heat, place in a warm dish and cover. Allow to rest for 5-8 minutes.

6. Cut each steak into 1/2in thick slices ensuring each slice has a trimming of fat at one end. Serve on warmed plates with any juices in the dish poured over. Serve with rice and deep fried polenta.


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