Trimmed Rump Steak with Spicy Vegetables

Trimmed Rump Steak with Spicy Vegetables

  • Serves: 4

A pavé of beef rump given the proper treatment of searing and oven cooking to lock in its beautiful flavours. A juicy pavé rump steak with plenty of zingy vegetables.


  • 4 Trimmed Rump Steaks
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 red chillies
  • 1 garlic Clove
  • 1 shallot
  • 1 medium cauliflower
  • 100g courgette


  1. Preheat the oven and a roasting tin to 80°C without fan.
  2. Heat 2tbsp olive oil in a frying pan and sear the rump steaks for 2-3 minutes all over then season with salt and pepper.
  3. Place the steaks in the tin and cook in the oven for 45-60 minutes.
  4. Meanwhile halve the chillies and core them, chop these, the garlic and shallot. Separate the cauliflower into small florets and cut the courgettes into strips.
  5. 10-15 minutes before serving heat the remaining oil in a frying pan to a medium heat. Fry the chillies, garlic and shallots for 2-3 minutes. Add the cauliflower and cook for a further 5 minutes. Add the courgettes, season with salt and cook for a further 2-3 minutes.
  6. Take the meat out of the oven and serve with spicy vegetables.
  7. Serve with gravy and sautéed potatoes.


Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.