Rump Steak with Chili Cheese Dip

5 from 6 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people


  • 2 Red and green chili peppers
  • 2 Rump steaks
  • 50 ml Rapeseed oil
  • 1 tbsp Mustard
  • 25 g Butter
  • 1 tbsp Flour
  • 150 ml Milk
  • 120 g Cheddar
  • Salt
  • 0,5 tsp Smoked paprika powder
  • 2 tbsp Clarified butter


  • Clean and wash the chili peppers and dice very finely.
  • Rinse and dab the steak.
  • Mix the oil, mustard and 1/4 of the chilli cubes.
  • Rub steaks with it and marinate for 2 hours at room temperature.
  • Heat the butter in a saucepan over medium heat, add the remaining chili cubes and simmer for 2 minutes.
  • Dust with flour, stir well and sweat until the sauce clearly bubbles.
  • Add milk, stirring constantly.
  • Grate the cheddar, add to the sauce, let it melt and bring to the boil while stirring.
  • Remove from heat, season with salt and paprika powder.
  • Let it cool down.
  • Heat some clarified butter in a pan.
  • Dab marinade off the steaks.
  • Sear the steaks 2 - 3 minuets per side over high heat, then season with salt and pepper.
  • Remove from the plate and let rest a little longer.
  • Serve with the cooled dip.
  • If you don't like it so spicy, you can reduce the amount of chilli.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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