This is perhaps one of the most in demand types of grilling steak from around the world because it is well flavored, and tender. Rump steak is cut just past the sirloin section of the cow towards the rear. The rump steak is usually less expensive than a sirloin cut but still carries great marbling and flavor. While the sirloin cut seems to be one of the more popular choices for fine dining, rump steak carries the same notes of flavor and is finding its way into the kitchens of many restaurants.
Braised Rump steak:
Braising the rump steak is one of the best ways to tenderize the meat and ensure that the fat makes its way throughout the leaner sections, producing better flavor and texture. The best way to prepare a braised rump steak is to marinate the steak overnight with plastic wrap and then use a dry rub seasoning. Boil the meat for 20 minutes with sliced onions and then drizzle oil over the meat pan during the boiling process. Place the steaks in a half cup of stock and cook in the oven on low heat for 40 minutes to simmer. The end result is fantastic flavor.
Rump steak and potato salad:
Rump steak on the barbecue can be a great treat as well. Season the steak with salt and pepper and pair it with a freshly prepared potato salad and asparagus for the perfect backyard summer barbecue.