Tea and Orange marinated Rump with Parsnip Puree.

Tea and Orange marinated Rump with Parsnip Puree.

Tea and Orange Marinated Rump with Parsnip Puree.

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]



    Marinated Rump Steak

  • 4, 250g each. Rump Steaks
  • 1 Tbsp, crushed. Lapsong Souchong Tea
  • 1 Tbsp, crushed. Szechuan Peppercorns
  • 1 Zest only Orange
  • 50ml Vegetable Oil
  • Parsnip Puree

  • 750g, peeled and chopped, keep one large one back. Parsnips
  • 1 Pint. Whole Milk
  • Ginger Carrots

  • 750g Carrots
  • 50g Butter
  • 2 Tbsp Sugar
  • 1 Tsp Ginger Powder
  • 1 Tsp Salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
To serve, add your favourite potato, I used a fondant. 


  1. A very exotic combination of flavours. I love tea smoked or tea dipped meats,so I immediately know that this recipe is a winner too.

  2. Delicious flavors and looks very tender and perfectly cooked. It is a good thing that you have to eat out often because of work so you can gather all these great ideas and test them at home. Happy flying. Take Care, BAM

  3. I never would have thought to use a tea for marinating but it does make sense & sounds like a terrific flavor. I agree with you on the tougher the meat, the more flavorful (I’ve also cooked up a few old boots myself).

  4. Have you ever tried aging your beef like Heston Blumenthal’ does? It’s a very interesting technique and it works incredibly well. I first saw it on this blog http://www.notquitenigella.com/2012/07/10/how-to-cook-the-perfect-steak/. The tea marinade sounds interesting too — do you think the tea actually tenderizes the meat?

    • Dave Crichton

      Hi Eva, there aren’t many Heston things I haven’t tried at home. Most are a bit too extreme though. What I do is take my beef out of it’s packet in the morning I’m having it. Leave it in the salad drawer all day. When cooking I then cook for 1 minute at a time, his 15-20s is unrealistic I find, especially in a home kitchen.

      The tea is there to add a smokiness to the meat. The acid from the orange is the tenderiser.

  5. Pingback: Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home - Truffled Parmesan Mousse. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

  6. Deeeeeee-lishhhhhhhh-ussssssss. I love your pairing of tea and rump steak. Love the elegant shape of the fondant potatoes.

  7. I never thought combining tea with eat…what a wonderful tip. I have used papaya as a tenderizer, but orange juice is again a revelation. Lovely dish!

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