Rump steak with Dribbly Mustard Dressing
“I love our rump steak. Whether it’s good old fashioned steak & chips , sliced in a baguette or a sneaky piece with my fry-up in the morning, it’s just awesome!” Alastair David Master Butcher Darts Farm
Dribbly Mustard Dressing
Three tablespoons of good quality mayo
Four good ol’ teaspoon of English mustard
One good tablespoon of plain yogurt
Many twists of cracked black pepper
Pinch of good sea salt
One teaspoon of cider vinegar
Mix all of these lovely things together,
adjusting levels to suit.
To cook with the steak you will need oil,
garlic, rosemary, butter, salt & pepper
Take your meat out of the fridge and bring up to room temperature. A little oil and a good season with salt goes a long way. Get your frying pan / griddle smoking hot. Get your rump moving into the searing pan and listen to the sizzle. Drop a couple of knobs of butter either side of the steak, along with whole cloves of garlic and rosemary. Lower the heat slightly and while the meat is still, baste it with the foaming butter. After two to three minutes, flip the meat over. Continue basting for approx 6-12 minutes, depending on thickness of steak and cooking preference. Remove and rest for at least 10 mins under a blanket of foil and a tea towel.
Serving suggestion – watercress, in a baguette, sandwich, with salad, or devoured on its own stood in your kitchen hovering over a chopping board… just enjoy it.