Grill the rump steak for 5 minutes on each side.
How to fry a rump steak
Products
Beef tenderloin – half a kilo
Egg – 2 pieces
Breadcrumbs – 3 tablespoons
Vegetable oil – 3 tablespoons
Salt and pepper – to taste
How to fry a rump steak
1. Wash and dry the beef, cut across the fibers 1.5 centimeters thick.
2. Beat the pieces of beef with a hammer on both sides.
3. Salt and pepper each piece.
4. Beat the eggs in a deep saucer.
5. Pour crackers onto a plate.
6. Heat up the pan, pour in the oil.
7. Dip the pieces of beef into the eggs, roll in breadcrumbs and put in the pan.
8. Fry the rump steak over high heat on both sides for 5 minutes.
Tasty Facts
– A rump steak is a piece of meat cut from the top of the inside of a beef hind leg. The average weight of the product is 115 grams. Traditionally, beef is used to make rump steak, but it can be replaced with meat and ndyushatin, pork, chicken and even fish.
– Calorie content of rump steak is 237 kcal/100 grams.
– Most often, beef is fried in natural vegetable oil. It can be replaced with ghee, which, when cooked, will not smoke and contain harmful substances.
– motherlandrump steak is Britain, where the meat is prepared according to a special recipe. The rump steak is beaten well until its thickness is 1 centimeter. Then the rump steak is breaded in light wheat breadcrumbs or flour, after dipping a piece in the lezon sauce. Rump steak is fried in melted butter. The fried rump steak is placed in the oven and baked at a temperature of 180 degrees for 10 minutes. If you cook chicken rump steak, then it is not necessary to bake it.
– When choosing a rump steak, preference should be given to pieces without veins and film, dark pink.
– For more juiciness, before you start frying the rump steak, you can marinate it. The marinade will make the rump steak more tender and soft. Soy sauce, table wine and/or mineral water can be used as a simple marinade. You can also use mustard. The meat will need to be coated with sauce on all sides and left for 3 hours.
– Add vegetable oil to the breading (for 1 tablespoon of breading – 1 teaspoon of oil). Then the breading will not crumble from the meat during cooking.
– Put the prepared rump steak in a pan with well-heated oil, while the rump steak must be pre-dried, otherwise it will become tough.
– To find out whether the meat is fried or not, you need to use a fork. It should pierce the rump steak, if clear juice comes out and without blood, thenthe dish is ready .
– The cost of products for the preparation of rump steak according to our recipe is 375 rubles. (on average in Moscow as of June 2016).