Beef Rump Steak
Ingredients
Directions
Prepare
Cut the steak from the tender part of the beef rump.
Use a rolling pin to beat the steak.
Cook and serve
Broil the steak on a grill until cooked to your liking.
Sprinkle a little coarse sea salt on the steak before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef rump steak
- Forms the main body of the dish and is the protein that sets its texture when cooked.
The step that matters
Beating the steak with a rolling pin. Pounding breaks up muscle fibers and connective tissue, which makes a tough cut feel more tender once cooked. Uneven pounding leaves thick and thin patches that cook at different rates.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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