Marinated Rump Steak

Preparation time does not include the marinade time which can be from a few hours to overnight.

Servings: 2Yield: 1Preparation time: 10 minutesCooking time: 8 minutesReady in: 18 minutes

Ingredients

• 2 Scottish kobe-style rump steaks
• 3 fl oz red wine
• 3 fl oz Worcestershire sauce
• 1 large clove of garlic, peeled and crushed
• 1 tsp groundnut oil or other flavourless oil

CONDIMENTS

• a few sprigs of fresh watercress

Method

1. Put the steaks in the shallow dish or polythene box, then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks. Cover with clingfilm or put the lid on, then place in the fridge for a few hours or, preferably, overnight. When you’re ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat the oil until it’s very hot. Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over. Garnish with the watercress and serve immediately with Aligot. (Aligot is mashed potatoes with garlic and cheese.)

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the ingredient database and were not included in the nutrition information:

a few sprigs of fresh watercress