I love steaks, they are so versatile, come in so many different cuts and when smothered in freshly ground black pepper they are to die for. The tricks are using good quality ingredients and to enjoy every second of the cooking experience, it is a great was to calm down after a long day at work. BUT, preparation is key!
600-800 g Matured beef rump steak, at room temperature
1 packet whole black pepper corns
Course Himalayan salt
1 packet ready-cut mixed roast vegetables (I bought mine from Wooloworths)
2 tsp cumin
1 tsp Sea salt
1 tsp black pepper
7 cloves of garlic, whole.
3 spring onions, chopped
100 g feta cheese, crumbled
Good quality Hot English mustard for serving
Preparation 30 minutes
Cooking time 45 minutes
Preheat the oven to 220°C.
Place the ready-cut veggies into a large bowl, add 2 tablespoons of olive oil, the whole garlic cloves, cumin, salt and black pepper, toss and place on an oven tray and cook for 45 minutes.
Pour the peppercorns into a dry heavy pan over medium heat, stir the peppercorns around the pan to get an even toasting, toast for 40 seconds, be careful not to burn. Set aside and wait to cool. While they are cooling, take a piece of kitchen towel and pat down the steak, removing excess liquid.
Place cooled peppercorns into a mortar and pestle and pound. Then pour half onto a chopping board with a generous pinch of Himalayan salt. Then push the steak into the crushed peppercorns, making sure they stick. Pour the rest of the peppercorns and a bit more salt onto the board and repeat the process. Set aside for 15 minutes.
Turn the braai/BBQ on or place a large griddle pan on high heat. Toss the veggies, adding more olive oil if they are looking a bit dry.
Once the braai is piping hot, cook the steak for 4 minutes on to each side for medium rare and 5-6 minutes on each side for medium-well. Then let the steaks rest, covered for at least 5 minutes.
Take the veggies out of the oven and add the chopped spring onions and crumbled feta, take to the table with Hot English mustard.