My idea for Tea and Orange Marinated Rump steak came from a 50-50 success rate eating this cut. The general rule of thumb for any meat is the tougher it is the tastier it is. Also the cooking time required is directly proportional to this too. I have had some wonderful cuts of rump steak, at home and dining out, I have also had some old leathery boots too. I decided that to ensure tenderness it would be wise to marinade this cut.
I looked into my store cupboard for inspiration as where to begin. I wanted to add a smoky grill flavour to it, and came across my Lapsang Souchong Tea and Szechuan Peppercorns. The tea is brilliant for adding smoked flavour to food, and the peppercorns replace normal pepper. Szechuan pepper though is not as strong as black pepper and has a fruity characteristic to it. Since they were both from China I thought these would be ideal. With the slight fruitiness from the szechuan and decided to go with some orange zest as the acid to help tenderise the meat. It isn’t as over powering as lemon or lime and seemed to balance the spices perfectly.[purerecipe]
- 4, 250g each. Rump Steaks
- 1 Tbsp, crushed. Lapsong Souchong Tea
- 1 Tbsp, crushed. Szechuan Peppercorns
- 1 Zest only Orange
- 50ml Vegetable Oil
- 750g, peeled and chopped, keep one large one back. Parsnips
- 1 Pint. Whole Milk
- 750g Carrots
- 50g Butter
- 2 Tbsp Sugar
- 1 Tsp Ginger Powder
- 1 Tsp Salt
Marinated Rump Steak
- Mix the tea, pepper, orange zest and oil together. Rub into the steaks. Marinade for 2hrs or overnight if possible. Before cooking remove as much marinade as possible as it will be too overpowering. Bring it out of the fridge for one hour before serving to help it cook more evenly.
- Cook the parsnip puree by adding all the parsnips, minus the reserved one, and milk to a pan. Simmer with a teaspoon of salt for 20mins until very soft. Blitz with a stick blender and season with a touch of white pepper.
- Add all the carrots to a pan with the butter, sugar, ginger powder and cover with water. Bring to the boil and let the water evaporate leaving a lovely glossy sauce on the carrots.
- For the parsnips crisps. Slice with a mandolin or as thin as you dare with a knife. Pat dry, put on a plate on kitchen paper. Microwave for 3minutes on full power. Turn over, cook on medium power for 3 minutes. Keep cooking for 1 minute at a time until they just begin to go brown. They will feel crisp when done. Sprinkle with salt, and a touch of paprika if you have it.
- To cook the meat, heat a griddle on high, when hot sprinkle smoked sea salt over the steak and cook for 6 minutes total, turning every minute. Let it rest for 4 mins while you plate up.