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Marinated Rump Steaks Recipe

Marinated Rump Steaks Recipe

If you haven't tried this Delia Smith recipe before you're in for a treat. As she says herself, "This is oh, so simple, but oh, so good."


2 rump steaks, (about 200-230g) each
75 ml red wine
75 ml Worcestershire sauce
1 large clove garlic, peeled and crushed
1 teaspoon groundnut or other flavourless oil
To garnish:
a few sprigs of watercress


Put the steaks in the shallow dish then mix the red wine, Worcestershire sauce and garlic together and pour this over the steaks.

Cover, then place in the fridge for a few hours or, preferably, overnight. When you're ready to cook the steaks, drain and dry them carefully with kitchen paper, reserving the marinade. Now take a medium frying pan, place it on a high heat and heat the oil until it's very hot.

Then sear the steaks for 4 minutes on each side and, 2 minutes before the time is up, add the reserved marinade to the pan and let it bubble and reduce by about half. When the steaks are cooked, remove them from the pan to warm serving plates, then, using your sharpest knife, cut them into slices diagonally and spoon the sauce over.

Garnish with the watercress and serve immediately.



Recipe originally found at:

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