SIZZLED AND SOZZLED ORANGE-INFUSED RUMP STEAK

THIS ZESTY DISH HAS A WONDERFUL CITRUS TANG TO IT, WHICH SITS COMFORTABLY WITH THE MEATINESS OF THE RUMP STEAK. WHILE MEAT COOKS, ITS FIBRES START TO FIRM AND WATER IS PUSHED OUTWARDS. SO IF YOU CUT THE MEAT AS SOON AS THE COOKING PROCESS IS FINISHED, ALL THAT DELICIOUS MOISTURE WILL RUN OUT. RATHER LET IT REST AWHILE TO ALLOW THE MOISTURE TO BE REABSORBED, LEAVING YOUR STEAK JUICY AND TENDER.

STOVE TOP – PAN

400–600g rump steak

salt and pepper to taste

½ cup balsamic vinegar

4 Tbsp red wine

a pinch of sugar

zest of 1 orange

seeds of 4 cardamom pods

¼ tsp ground cinnamon

¼ tsp cornflour mixed in a little water

4 cups baby spinach or watercress or rocket or mixed salad leaves

olive oil for drizzling

3 spring onions, sliced

orange segments for garnishing (optional)

1½ cups salt and vinegar potato crisps

MARINADE

4 Tbsp orange juice

4 Tbsp sweet wine

1.Combine the marinade ingredients, then marinate the rump steak in the mixture for about 30 minutes. Season well with salt and pepper.

2.Heat a pan until hot and grill the rump until done to your liking. Remove and allow the meat to rest.

3.To the same pan, add the balsamic vinegar, red wine, sugar, orange zest, cardamom seeds and cinnamon and boil until the sauce starts to reduce. Once reduced by half, add the cornflour and stir until thickened.

4.Arrange the salad leaves on a platter, drizzle with olive oil and season with salt and pepper. Thickly slice the steak and place on top of the salad leaves. Pour the thickened sauce over the steak. Scatter over the spring onions and orange segments (if using). Roughly crush the crisps and sprinkle over the top.

5.Serve immediately.