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Rump Steak with Sweet Balsamic Chili Reduction How to perfectly cook rump steak
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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. For the full recipe in printable format, please visit our website http://whats4chow.com/2014/07/24/rump... • To receive notifications and updates, please subscribe to our channel. • How to perfectly cook rump steak with 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 • Press 3 skewers through the steaks, 2 just above the fat and 1 near the top. • Season the fat liberally with salt and cracked black pepper. • Heat your pan over medium high heat and add the butter. • 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. • Remove the steaks from the pan, remove the skewers and season both sides of the steaks with salt and cracked black pepper. • Return the steaks to the pan and fry for 4 minutes, turning every 30 seconds. • Remove the steaks from the pan and allow them to rest. • Add the balsamic vinegar to the pan and stir briefly to deglaze the pan. • Add the chili sauce and stir in to combine. • Pour in the caster sugar and stir until dissolved. Continue to stir for 3-4 minutes and the sauce thickens to a syrup. • 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. • Spoon 3 tablespoons of the reduction over each steak and serve with any remaining reduction in bowls on the side.
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