John Myers
Beef Rump Steak with Pumpkin and Cheese Crust
The perfect beef rump steak with pumpkin and cheese crust recipe with a picture and simple step-by-step instructions.
- 150 g Pumpkin
- 0,25 toe Garlic
- 1 tbsp Dried marjoram
- 8 Pickled dried tomatoes
- 100 g Grated sbrinz
- 4 Beef rump steak (approx. 150gr each)
- 2 tbsp Olive oil
- Salt and pepper
- Finely grate the pumpkin. Pat the dried tomatoes dry well, then chop finely.
- Put the sbrinz in a bowl. Add the pumpkin, garlic, marjoram and dried tomatoes, mix everything. Season generously with pepper.
- Preheat the oven to 230 ° C fan oven.
- Season the beef rump steaks with salt on both sides. Heat the olive oil vigorously in a frying pan. Fry the steaks for about 1 / 2-1 minute on each side. Place the steaks on a baking tray lined with baking paper. Spread the crust on top of the steaks like a mountain.
- Bake the steaks in the oven on the middle groove for 5-6 minutes. Remove the tray from the oven and let it rest for 5 minutes, then serve.
- Go with baked potatoes.
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