Beef Rump Steak in a Grill Pan

Rump - the upper part of the hip cut of beef - works great in roast beef and is suitable for kebabs. But it can also be fried like a classic steak in a grill pan. The meat is quite soft, but at the same time textured, so the rich sauce will not hurt it.

Ingredients

• 1 kg of rump flesh
• vegetable oil
• coarse salt, black pepper
• vegetables for garnish

Directions

1. Dry the meat with paper towels, cut across the grain into pieces 2–2.5 cm thick. Prepare vegetables for a side dish: cut into pieces that are easy to eat; boil vegetables until almost cooked.
2. Lightly oil the grill pan and let it heat up well. Fry the meat, turning it over several times, until the desired degree of doneness is desired (see page 46).
3. To create a beautiful grill on the meat, hold it on one side so that clearly visible stripes are fried. Next time, lay on this side, turning the piece 90 °. Let the cooked meat rest on the board under a piece of foil, while fry the vegetables.