Beef rump steak with puttenesca sauce

Beef rump steak with puttenesca sauce


4 rump steaks

3 cloves garlic, crushed

190 g jar sundried tomato concenpate

3 anchovy fillets, chopped

1 chilli, finely chopped

50 g Kalamata olives, pitted and halved

1 tbsp capers, rinsed and drained

pinch of sugar

1 tbsp chopped parsley

400 g fettuccine, cooked


  • Brush each rump steak lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the meat
  • Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm
  • While steaks are cooking add a little oil to a frypan, add garlic, tomato concenliate, anchovy fillets, chilli, olives and capers. Cook stirring constantly for 2 to 3 minutes, add a small pinch of sugar. Add parsley, mix well. Mix the sauce through the cooked fettuccine
  • Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving
  • Slice the beef (once rested) and serve on a bed of the fettuccine


  • Best beef cuts for char-grilling: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump, round and blade, oyster blade
  • You can also barbecue the steaks for this recipe, use either the char-grill plate or flat-plate. They can also be pan-fried or grilled
  • Preheat the char-grill pan to hot before adding the meat. Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into it
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