{"id":31997,"date":"2023-11-30T14:36:56","date_gmt":"2023-11-30T13:36:56","guid":{"rendered":"https:\/\/pinkoddy.co.uk\/blog\/?p=31997"},"modified":"2023-11-30T14:39:25","modified_gmt":"2023-11-30T13:39:25","slug":"how-to-make-a-delicious-rump-steak-roast-dinner","status":"publish","type":"post","link":"https:\/\/pinkoddy.co.uk\/blog\/2023\/11\/30\/how-to-make-a-delicious-rump-steak-roast-dinner\/","title":{"rendered":"How to Make a Delicious Rump Steak Roast Dinner"},"content":{"rendered":"\n
Sundays have traditionally been a time where we come together as a family and have a roast dinner. But sometimes you want to change things up a bit and make it a bit more special. Or even just have a midweek roast! This Rump Steak Roast Dinner was just one of those meals. It was so delicious that the youngest had seconds and the oldest (left at home) asked if I would be cooking it again.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
Rump Steak Roast Ingredients<\/h2>\n\n\n\n
Rump Steak – I did 2 of them between 3 of us – all of us having seconds and probably over-eating.<\/li>
2 eggs<\/li>
Plain flour – 70g<\/li>
Milk – 100ml<\/li>
Jar of horseradish sauce – I used Stockwell & Co – 65p for 175g. You don\u2019t actually need the whole jar but I just found it easier to do so!<\/li>
Oil<\/li>
Beef Gravy Stock<\/li>
Vegetables of choice – I went with carrots (cut into batons) and broccoli.<\/li>
Potatoes – roughly 1 \u00bd per person. Again depends on how many roast potatoes you want. We do have too many and make loads for the \u201cmiddle plate\u201d<\/li>
Garlic cloves (I used around 7)<\/li>
Salt<\/li>
Pepper<\/li>
Thyme<\/li>
Parsley<\/li>
Oregano<\/li><\/ul>\n\n\n\n<\/figure>\n\n\n\n
Rump Steak Roast Equipment<\/h2>\n\n\n\n
Mixing bowl<\/li>
Spoons – little for measuring and big for mixing. Also ones for serving. I have a plastic one for dishing up vegetables and a metal one with holes for dishing up things from the oven dish (to allow excess oil to drain off)<\/li>
Jugs – I use one for mixing the Yorkshire pudding mix and another for making up the gravy<\/li>
Knife (I also use a garlic crusher)<\/li>
Saucepan (two or wash it up)<\/li>
Whisk<\/li>
Oven proof dish or tray<\/li>
Frying pan<\/li>
Muffin\/cake tray<\/li>
Oven gloves<\/li>
Spatula<\/li>
Clean board (I use our glass chopping board, a plate would do)<\/li>
Colander<\/li><\/ul>\n\n\n\n
Pre Cooking Preparation for Rump Steak Roast<\/h1>\n\n\n\n
Sometimes dinner needs to be ready at a set time. Even if it doesn\u2019t it is nice to break up being in the kitchen. Therefore, I like to do meal-prep as much as I can. Some of this you could do as you go along to save time. This is after I have checked that I have all the ingredients and equipment (or alternatives) required.<\/p>\n\n\n\n
Seasoning the Rump Steak<\/h3>\n\n\n\n
First of all I like to season the meat because the longer it is marinating the better surely? In a large bowl add some vegetable oil (just a little bit), your horseradish sauce, thyme and parsley. Next mix it all together. Whether you use fresh or dried herbs is completely up to you. Again you will notice that I have not put any amounts on how many herbs – use your judgement and your tastes. Roughly a couple of teaspoons of each though – not a whole jar!<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
Then add your steaks with a pinch of salt and pepper. This is where I mixed it all up to make sure that the steak was covered on both sides. It is also why I used a whole jar of horseradish sauce. This can be left to marinate in the fridge.<\/p>\n\n\n\n
Herby Yorkshire Puddings<\/h3>\n\n\n\n
To make the Yorkshire puddings add the eggs (2), flour (70g) and milk (100ml), with oregano and a pinch of salt in a large jug. Whisk them together and then put in the fridge to chill.<\/p>\n\n\n\n
Vegetable Preparation<\/h3>\n\n\n\n
Next you want to prepare the vegetables. Peeling and chopping the potatoes, carrots, and broccoli. Also get your garlic how you like it. Some recipes just say crush (with a knife) and add with the skin on. Personally I prefer to take the skin off and crush them with the garlic press so I would also do this here.<\/p>\n\n\n
\n<\/figure><\/div>\n\n\n
Get Ready Pans and Trays<\/h3>\n\n\n\n
This is the point where I would make sure my saucepans had the right amount of water in and that the muffin tray has just a splash of oil ready to cook the Yorkshire puddings.<\/p>\n\n\n\n
Cooking the Rump Steak Roast Dinner<\/h1>\n\n\n\n
First thing to do at the cooking stage is to preheat the oven.<\/li>
Secondly put your potatoes in a saucepan with a pinch of salt and bring to the boil. Once they are boiling reduce the heat to medium and cook for 10-12 minutes. Use your judgement, you want them soft but not falling apart. Then drain with the colander. Whilst still in the colander give them a shake and rinse them with cold water.<\/li>
Put the potatoes in your baking dish (or tray) with a generous amount of oil and a pinch of salt. Place in the oven for an initial 15 minutes.<\/li>
Remove the potatoes from the oven after 15 minutes and place the carrot batons and crushed garlic (squash with a knife here if you haven\u2019t used a press) on to the tray. Adding a drizzle more oil and giving the whole tray a good shake.<\/li><\/ul>\n\n\n\n
The Final Half an Hour of Cooking Rump Steak Roast Dinner<\/h3>\n\n\n\n
Return the tray to the oven for a further half an hour. Not the next few steps also need doing at this point!<\/li>
At the start of this half an hour put your muffin tray into the oven also. After 8 minutes remove the muffin tray and add the Yorkshire pudding mix, then return to the oven for a further 20 minutes. I turned ours around to ensure more even cooking.<\/li>
Also at the start of the half an hour boil a pan of water for your vegetables. Once the water is boiling add the vegetables (in this case broccoli) and cook until ready or everything else is.<\/li><\/ul>\n\n\n
\n<\/figure><\/div>\n\n\n
Then you will want to cook the steak in a frying pan. Use a non-stick pan if possible and get it hot. Then add the herby horseradish steak and cook on both sides – turning it over with a spatula. For rare you want 2 minutes maximum on both sides, medium rare 2-3 and medium 3-4 minutes. You do not want to cook it too long or it will just go tough.<\/li>
Once cooked leave the steak to rest on a board.<\/li>
When it is cool then thinly slice.<\/li><\/ul>\n\n\n
\n<\/figure><\/div>\n\n\n
Drain the vegetables with the colander catching the water in a jug. Then add gravy granules and the juice from cooking the steaks. Add flour if you wish to thicken it further.<\/li>
Serve and enjoy. Remembering obviously to turn off the cooker.<\/li><\/ul>\n\n\n\n
![\"rump](\"https:\/\/i0.wp.com\/pinkoddy.co.uk\/wp-content\/uploads\/2023\/11\/rump-steak-roast-with-herby-yorkies-and-gravy.jpg?resize=1000%2C853&ssl=1\")
<\/figure><\/div>\n\n\n![\"vegetables](\"https:\/\/i0.wp.com\/pinkoddy.co.uk\/wp-content\/uploads\/2023\/11\/veg.jpg?resize=1000%2C856&ssl=1\")
<\/figure>\n\n\n\n![\"marinate](\"https:\/\/i0.wp.com\/pinkoddy.co.uk\/wp-content\/uploads\/2023\/11\/steak-marinate.jpg?resize=1000%2C750&ssl=1\")
<\/figure><\/div>\n\n\n![\"vegetables](\"https:\/\/i0.wp.com\/pinkoddy.co.uk\/wp-content\/uploads\/2023\/11\/roasting-veg.jpg?resize=1000%2C750&ssl=1\")
<\/figure><\/div>\n\n\n![\"herby](\"https:\/\/i0.wp.com\/pinkoddy.co.uk\/wp-content\/uploads\/2023\/11\/herby-yorkshire-puddings.jpg?resize=1000%2C750&ssl=1\")
<\/figure><\/div>\n\n\n![\"rump](\"https:\/\/i0.wp.com\/pinkoddy.co.uk\/wp-content\/uploads\/2023\/11\/rump-steak.jpg?resize=1000%2C750&ssl=1\")
<\/figure><\/div>\n\n\n