Rump Steak with Cowboy Butter
Get Your Rump Outta the Saddle & Say Howdy to Rootin' Tootin' BBQ Flavour
4 - 6
Serves
2 hrs
Prep Time
25 mins
Cook Time
Recipe author
Andrew Clarke
Y'all are gonna wanna try this one... it's enough fire-power for the whole feast!
Recipe courtesy of Greenlea Butcher Shop.
Y'all are gonna wanna try this one... it's enough fire-power for the whole feast!
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High Protein
High Iron
High Fibre
Ingredients
Steaks
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
Cowboy Butter
1 Tbsp butter
1 Tbsp American mustard
1 Tbsp chives
chopped
1 Tbsp parsley
chopped
1 tsp paprika
½ tsp black pepper
½ lemon
zest & juice
⅛ tsp cayenne pepper
½ Tbsp Worcestershire sauce
½ red capsicum
roasted (canned is fine)
1 garlic clove
1 shallot
finely diced
a pinch grated nutmeg
Method
Steak
Cowboy Butter
Corn on the Cob
Kumara Wedges
Baby Carrots
1
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.
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2
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).
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3
Cook to medium rare, then rest for 10 minutes.
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4
Slice and serve the steak on a large platter with kumara, carrot and corn. Generously top the steak with slices of cowboy butter.
5
Extra softened butter can be served along with a small bowl of sour cream.
Nutrition Information per Serving (480g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2588 kJ (619 kcal)
Protein
21.9g
Total Fat
35.6g
Saturated Fat
13.4g
Carbs
48.8g
Sugars
31.2g
Sodium
547mg
Iron*
4.6mg
* Percentage of recommended daily intake (Aust/NZ)
