Succulent matured steak

Carefully selected and Dry Aged for 32 days for maximum flavour, the dark marbling of our grass fed rump steaks guarantees a sensational taste. Place on a smoking hot griddle with a pinch of seasoning and cook to your preference. Once rested, slice thinly against the grain and enjoy. Available in 28oz.

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Chef's Recipe

Rump Steaks with Lemon Grass and Ginger

Ingredients
2 lean rump or rib-eye steaks
For the Lemon Grass and Ginger Marinade:
2 stick fresh lemon grass, finely chopped
1 x 2.5cm piece fresh root ginger, peeled and finely chopped
2 tablespoons freshly chopped coriander
Dash Tabasco sauce
2 tablespoons Worcestershire sauce
4 teaspoons sunflower oil
For the Spring Onion and Egg Fried Rice:
2 tablespoons oil
2 garlic cloves, peeled and finely chopped
4 spring onions, finely chopped
1 red chilli, deseeded and finely chopped, optional
175g cooked and cooled long-grain rice
1 large egg, beaten
75g peas
Fresh coriander leaves and spring onions, to garnish

Method
To prepare the lemon grass and ginger marinade; in a large shallow non- metallic dish mix together all the ingredients.

Place the steaks in the marinade mixture and coat well. Cover and refrigerate for up to 2 hours, or if time allows overnight.

Remove the steaks from the marinade (discard the marinade) and cook under a prepared barbecue or preheated moderate grill according to your preference.

Meanwhile, to prepare the fried rice; heat the oil in a large non-stick frying pan or wok and stir-fry the garlic, spring onions and chilli (if used).

Add the rice and toss frequently until heated through. Add the egg and peas; cook, tossing frequently for 3-4 minutes or until the egg is cooked. Season.

Pour any meat juices from the grill pan over the beef and serve with the rice.