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🍽️ Pan-fried Rump Steak with Piri-Piri Sauce

795 kcal · 30 min · 4 servings

Ingredients

• Beef rumpsteaks 4 pcs
• Shallots 2 pcs
• Garlic cloves 1 pc
• Chili peppers 4 pcs
• Parsley, fresh 10 g
• Lemons 1 pc
• chili pepper Mix 20 g
• Basmati rice 300 g
• Oil 1 tbsp
• Salt pinch
• Bay leaves, dried 4 pcs
• Butter 1 tsp
• Balsamic vinegar, dark 1 tbsp
• Olive oil 4 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Rinse the rump steaks under running water.
2. 2. Pat the steaks dry with kitchen paper.
3. 3. Let the steaks come to room temperature.
4. 4. Halve the shallots and peel them.
5. 5. Cut the peeled shallots into eighths.
6. 6. Peel the garlic cloves.
7. 7. Finely chop the garlic.
8. 8. Wash the bell peppers.
9. 9. Halve the bell peppers and remove the stems.
10. 10. Remove the seeds from the bell peppers.
11. 11. Cut the bell peppers into strips about 2 cm thick.
12. 12. Wash the parsley.
13. 13. Shake the parsley dry.
14. 14. Remove the coarse stems from the parsley.
15. 15. Roughly chop the parsley.
16. 16. Halve the lemon.
17. 17. Squeeze the juice from the lemon.
18. 18. Wash the chili peppers.
19. 19. Remove the stems from the chili peppers.
20. 20. Finely chop the chili peppers.
21. 21. Put the rice into a pot.
22. 22. Pour about 700 ml of salted water over the rice.
23. 23. Bring the water and rice to a boil.
24. 24. Cover the pot.
25. 25. Let the rice cook soft for about 12 minutes.
26. 26. Heat a pan with oil on high heat.
27. 27. Season the steaks generously with salt.
28. 28. Fry the steaks vigorously on each side for about 2 to 3 minutes.
29. 29. Add bay leaves to the pan after about 1 minute of frying time.
30. 30. Add butter to the pan.
31. 31. Baste the steaks with the melted butter in between.
32. 32. Remove the steaks from the pan.
33. 33. Wrap the steaks in aluminum foil.
34. 34. Let the steaks rest for about 5 to 7 minutes.
35. 35. Do not clean the pan.
36. 36. Heat the pan on medium heat.
37. 37. Add the shallots to the pan.
38. 38. Add the bell peppers to the pan.
39. 39. Sweat the vegetables for about 2 minutes.
40. 40. Deglaze the vegetables with balsamic vinegar.
41. 41. Let the vegetables cook covered on low heat for another 2 minutes.
42. 42. Put the garlic into a tall container.
43. 43. Add the parsley to the container.
44. 44. Add chili powder to the container.
45. 45. Add 2 tablespoons of lemon juice to the container.
46. 46. Add olive oil to the container.
47. 47. Add 4 tablespoons of paprika to the container.
48. 48. Puree the ingredients finely.
49. 49. Season the Piri-Piri sauce with salt.
50. 50. Season the Piri-Piri sauce with pepper.
51. 51. Slice the rump steak into slices about 1 cm thick.
52. 52. Season the steak slices generously with salt.
53. 53. Season the steak slices generously with pepper.
54. 54. Portion the meat onto plates.
55. 55. Drizzle the rump steak with the Piri-Piri sauce.
56. 56. Serve the steak together with the bell pepper vegetables.
57. 57. Serve the dish together with the rice.

Nutrition per serving

• kcal: 795
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 68 g