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PUB-STYLE RUMP WITH CHARRED BROCCOLINI & CIDER GRAVY

Serves
4
Prep
10mins
Cook
20mins
DIFFICULTY
medium
Ingredients
  • 4 x 200g Omugi rump steaks
  • 1 tsp dried rosemary
  • 1 tsp dried marjoram
  • finely grated zest and juice of 2 lemons
  • ¼ cup extra virgin olive oil
  • sea salt flakes and freshly ground black pepper
  • 4 bunches broccolini, trimmed
  • 2 onions, finely diced
  • 6 cloves garlic, minced
  • ½ bunch thyme, chopped
  • 1½ cups hard apple cider
  • 1 cup red wine jus
  • 1 Tbsp plain flour
  • 1 Tbsp unsalted butter
  • pickled cucumbers and duck fat chips, to serve
Method
  • Score the steaks lightly to roughen the surface. Mix the dried herbs, lemon zest and 1 Tbs extra virgin olive oil. Rub onto the steaks, then season with salt and pepper. Cook on a hot barbecue grill for 8 minutes, turning regularly, until medium-rare. Set aside to rest for 2 minutes.
  • Meanwhile, toss the broccolini in 1 Tbsp extra virgin olive oil and season with salt. Cook on the barbecue grill for 5 minutes, until lightly charred.
  • Sauté the onions, garlic, and thyme in the remaining extra virgin olive oil in a medium saucepan over moderate heat for 5 minutes, until softened. Pour in the cider and simmer for several minutes. Add the jus and bring to a gentle boil. Mix the flour and butter, then whisk in and simmer until thickened.
  • Serve the steaks with broccolini, jus, chips, and pickled cucumbers.
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