- 400 g marinated rump
- 3 T olive oil
- Juice of 1 lemon
- Black pepper
- Fresh green leaves
- chillies, diced
- Slivers of red onion
Marinate matured rump steak in olive oil, the juice of lemon and a good crack of black pepper.
Place a pan over a high heat and, when hot, sear the steak, fat side down first.
Fry for 5 to 10 minutes a side or until charred and cooked to your liking.
Remove from the heat and leave to rest.
Plate the steak and top with scoops of creamy avocado, fresh green leaves, diced chillies and slivers of red onion.
Cook's note: If you love succulent, melt-in-your mouth beef try Woolies new dry-aged beef. The Beef Steaks are available in T-Bone, Sirloin, Rib Eye and Rump.
Woolworth’s dry-aged beef is slowly matured in a closely controlled, dry environment until it is wonderfully tender and full of flavuor. It’s then skillfully cut by hand into respective steak cuts. The steaks are matured for a minimum of 28 days, (i.e. between 28 and 42 days).