Rump steak with cowboy butter
Say howdy to perfect BBQ flavour!
Serves
4 - 6
Prep Time
2 hrs
Cook Time
25 mins
Y'all are gonna wanna try this one... it's enough fire-power for the whole feast! Rump steak is delicately cooked and served with loads of vegetables and the most flavour-packed butter you've ever seen.
Make a double batch and keep it frozen in your fridge in little pats of butter. That way, you've got a flavour punch on hand whenever you like!
Recipe courtesy of Greenlea Butcher Shop.
Y'all are gonna wanna try this one... it's enough fire-power for the whole feast! Rump steak is delicately cooked and served with loads of vegetables and the most flavour-packed butter you've ever seen. Make a double batch and keep it frozen in your fridge in little pats of butter. That way, you've got a flavour punch on hand whenever you like!
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ShareIngredients
2 Quality Mark rump steaks
4 whole corn on the cob
600g kūmara
100ml olive oil
500g baby carrots
125g sour cream
50g butter
10g Rum & Que 'Bull Dust' Seasoning
2 Tbsp white flour
2 Tbsp La Morena Chipotle sauce
2 Tbsp honey
salt and pepper
1 Tbsp butter
1 Tbsp American mustard
1 Tbsp chives
chopped1 Tbsp parsley
chopped1 tsp paprika
½ tsp black pepper
½ lemon
zest & juice⅛ tsp cayenne pepper
½ Tbsp Worcestershire sauce
½ red capsicum
roasted (canned is fine)1 garlic clove
1 shallot
finely diceda pinch grated nutmeg
Method
2 hours before cooking, remove the rump steaks from the refrigerator and packaging. Allow the steaks to come to room temperature, then season heavily with salt and cracked black pepper.
When you’re ready to start cooking; in a solid-based pan, with a little oil, sear each steak for around 5 – 7 minutes on each side (this will give a nice golden crust).
Cook to medium rare, then rest for 10 minutes.
Slice and serve the steak on a large platter with kumara, carrot and corn. Generously top the steak with slices of cowboy butter.
Extra softened butter can be served along with a small bowl of sour cream.
Finely dice the capsicum, combine it with softened butter, and all other ingredients. Roll in baking paper into a log and slice as needed, then set aside.
Cook corn in the husk in the oven on 200ºC for 30 minutes.
Remove the husk just before serving and brush with some melted butter, season with salt and sprinkle with Bull Dust. Alternatively, you can microwave the corn in the husk for 3 minutes per cob.
Pre-heat the oven to 180ºC.
Wash and dry kumara, then cut into wedges.
Toss the wedges in a bowl with 50ml olive oil and season with salt.
Spread wedges on a lined baking tray in a single layer, then sprinkle with flour and bake in the oven for approximately 20 minutes or until cooked through.
Keep the oven heated to 180ºC.
Wash the baby carrots and remove any dirt from the stems.
Place in a hot pan, with a little olive oil and fry for about 5 minutes to give some colour.
To speed up the cooking, you could add a splash of water to the pan.
Place into the oven for approximately 15 minutes.
Once the carrots are cooked, return to the stovetop. Add chipotle sauce, honey and a small nob of butter. Reduce the sauce to a glaze and season with salt and pepper.
Nutrition Information per Serving (480g)
This nutrition analysis is based on 6 serves.
