Rump Steak Pasta



1 kg of rump steak, free range- room temperature
2 tins of Italian whole tomatoes
1 brown onion, chopped
1 red chili, chopped
1 bunch of fresh basil
150 ml white wine
180 ml chicken stock
1 sachet tomato puree
A handful of cherry tomatoes
1 tsp of sugar/ xylitol
3 cloves of garlic, crushed
Sea salt & black pepper
Olive oil
1 packet of pasta (any kind)
Parmesan, grated


Gas braai, or griddle pan
1 medium pot
Food processor with the blade attachment

Serves 5-6
Prep time: 5-10 minutes
Cooking time: ±20 minutes  (cooking times vary)

In a shallow ceramic bowl baste the meat with a good helping of olive oil, salt and pepper, cover and set aside.  In a food processor with the blade attachment add the tinned tomatoes and just over half the bunch of basil, keep the rest for garnish.

Turn the braai on.

Chop the onions, chili and garlic. On high heat pour 1 tbsp of olive oil and add the chopped ingredients and some salt a pepper. Cook for 7 minutes stirring regularly, making sure it doesn’t burn. Start cooking the pasta.

Add the tomato puree and cook for a further 3 minutes. Then add the wine and cook for 3 minutes. Add the stock and cook for a further 3-4 minutes, make sure all the lovely caramelized bits on the bottom of the pot are lifting off (this adds to the delicious flavour) .

Add the tomato and basil mixture, sugar and cherry tomatoes, turn the heat down, cover the pot and simmer whilst you are cooking the meat.

The braai should be the perfect temperature (200° C). For medium-rare cook the steak 2-3 minutes on each side. Set a timer to ensure that the meat doesn’t over cook. If you are cooking on the stove the same time applies, make sure the griddle pan is smoking hot! After the meat has cooked, set it aside for at least 5-7 minutes and cover with tin foil- this step is very important as the steak has to rest.

Slice the meat, roughly 2cm in size. Taste the sauce and adjust the flavour with salt/ pepper.

Garnish with fresh basil and Parmesan. Pour yourself a glass of red wine and enjoy.


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