Rump Steak

A  firm South African favorite to braai and fry. Rump steak is a versatile flavour filled piece of meat with almost no presence of fat or marbling.

So even though rump steak won’t be quite as tender as sirloin, it will more than make up for it with a deep, mineral savouriness. Cook it medium or medium-rare rather than full-on rare as it can be a little chewy.

With a kitchen towel, pat your steak dry, rub it with vegetable oil and then season both sides with salt. Place either over hot coals, or in a hot  non stick frying pan drizzled with a little vegetable oil, and cook for 2-3 minutes on each side for a juicy medium rare steak.