Leaner than scotch, bolder than fillet โ the rump deserves its moment
Rump comes from the hindquarter โ a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.
Ingredients
- 1 cup flat-leaf parsley, packed
- 4 cloves garlic
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried chilli flakes
- Sea salt to taste
- Your Farmer grass-fed rump steak (~320g)
- High smoke-point oil
- Flaky salt and cracked pepper
Instructions
Blitz all chimichurri ingredients in a food processor โ or finely chop everything by hand โ until roughly combined. Set aside for at least 30 minutes for the flavours to develop.
1 cup parsley4 cloves garlic1/2 cup olive oil3 tbsp red wine vinegarBring the rump to room temperature. Pat dry with paper towel. Season generously.
~320g rump steakflaky salt and pepperHeat a cast iron pan until smoking. Add a small amount of oil.
high smoke-point oilSear the rump for 3โ4 minutes per side for medium-rare.
Rest for 6โ8 minutes. Slice thinly against the grain.
Serve over the chimichurri with a simple green salad alongside.
Appears in
Pack A & Pack D shares โ Rump (~320g)
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๐ก Always rest rump steak, and always slice against the grain. Slicing across the muscle fibres shortens what you're chewing through, making every bite more tender regardless of the cooking.
Pack A and D put rump on your table. We put the recipe in your hands. Join the Your Farmer community. ๐ฟ
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