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Rump Steak with Chargrilled Wombok and Grapefruit Reduction

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Almond and Prosciutto Crumble, place prosciutto on a flat baking tray lined with baking paper. Place and other sheet of baking paper on top and then top with another flat baking tray to keep the prosciutto flat. Place the trays in the oven until prosciutto is crisp, about 20 minutes. Once crisp, remove from oven and set aside to cool.
  • Once cool, transfer prosciutto to the bowl a food processor, add almonds and process to a coarse crumb. Set aside until needed.
  • For the Rump Steak with Grapefruit Sauce, first place 5 of the thyme sprigs onto an oven tray lined with baking paper and roast in the pre-heated oven until dry, about 10 minutes. Once dry, remove the leaves from the stem and set aside in a small bowl until needed.
  • For the sauce, place the trimmed fat from the rump, diced prosciutto and remaining fresh thyme leaves in a saucepan and fry over a medium heat until browned, about 5 minutes.
  • Add the peel of 1 grapefruit, juice from 2 grapefruits and sugar. Reduce heat to a simmer to reduce sauce by half. Once reduced, strain sauce through a fine sieve, transfer to a jug and set aside, keeping warm, until ready to serve.
  • To cook the steak, heat an ovenproof pan over medium heat then make a brown butter by adding a drizzle of oil, 3 tablespoons of the butter and 3 sprigs thyme and frying quickly until butter just browns.
  • Once the butter is golden brown, add the rump steak and sear on one side, about 2 minutes. Turn and sear the other side, about a further 2 mins. Continuously baste the steak with butter and pan juices as it cooks. Add the extra tablespoon of butter to the pan half way through cooking so the butter in the pan doesn’t burn.
  • Once seared, place the steak in the pan in the oven and roast until medium rare, about 4 – 5 minutes, or longer until cooked to your liking. Remove from oven, transfer the steak to a warm plate, cover the steak loosely in foil and set aside to rest for 10 minutes. Reserve the pan and the pan juices aside until needed.
  • Once rested, cut the steak into four rectangles. Place the frypan back over a medium – high heat. Once the pan juices are hot, place the steak pieces back in the pan and finish off by searing all sides in the brown butter sauce.
  • Season the steak with salt, pepper and oven roasted thyme leaves. Set aside, keeping warm, until needed.
  • Strain the brown butter pan sauce through a fine sieve and set aside in a small jug, keeping warm, until needed.
  • For the Grilled Wombok Heart, trim away the outer leaves of the wombok. Use a sharp knife to cut out the wombok heart and slice into 4 equal wedges. Reserve remaining wombok leaves until needed for Sautéed Wombok Place a frypan over high heat. Once pan is hot, add a little oil, place wombok heart on a hot pan with some oil and sear until just shoftened and slightly charred, about 3 mins.
  • Add ½ tablespoon water to the pan, cover with lid and steam for 1 minute. Once steamed, remove pan from heat and set aside until needed.
  • For the Sautéed Wombok, thinly slice remaining wombok leaves and place in a medium saucepan. Place saucepan over medium heat, add butter and thyme and sauté until wombok is soft, about 5 minutes. Season with salt and pepper to taste and set aside, keeping warm, until ready to serve.
  • To serve, place some Almond and Prosciutto Crumble onto each plate and place a piece of steak on top. Quenelle the Sautéed Wombok and place on the steak. Place the Chargrilled Wombok on the side next to the steak. Sprinkle some Almond and Prosciutto Crumble on top and garnish with fresh thyme leaves. Serve sauce in a jug on the side.

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