RUMP STEAK WITH GARDEN HERB BUTTER AND SAUTÉED RADISHES WITH AN ORANGE & THYME VINAIGRETTE
This steak and garden butter recipe is the perfect midweek meal; coupled with fresh radishes and herbs from the garden, just select your steak cut of choice.
The vinaigrette can be stored in the fridge for up to a week, making it the ideal meal for a busy weekday.
Prep time: 20 minutes with chilling & resting
Cook time: 15-20 minutes
- 2 beef rump steaks (or cuts of choice - see notes)
For the herb butter:
- 250g pack of unsalted butter, softened at room temperature
- A pinch of sea salt
- A large handful of mixed herbs such as thyme, sage, rosemary, fennel, dill and tarragon, chopped finely
For the radishes:
- 300g approx of mixed radishes, various colours and preferably with green tops still attached
- A few sprigs of fresh thyme
- Sea salt and freshly ground black pepper
- 1 tbsp of olive oil
Greens to serve:
- A handful of radish tops or similar fresh greens, wilted. Alternatively, serve with a green salad of rocket or watercress
For the vinaigrette:
- Juice from half an orange
- 2 tbsp of olive oil
- 1 tbsp of apple cider vinegar
- 1 tbsp of runny honey
- 1 tsp of fresh thyme leaves
1 - Take the steaks out of the fridge half an hour before cooking.
2- First make the butter. Mix the freshly chopped herbs into the softened butter. Add a pinch of sea salt. Once combined, spoon the herb butter onto a sheet of greaseproof paper and roll into a sausage shape, twisting the ends of the paper to secure. Place in the fridge to chill for at least half an hour before using, or place into the freezer.
3 - Top and tail the radishes, reserving the greens, and slice lengthways in half. Add to a bowl and stir in the olive oil and thyme.
4 - Make the vinaigrette. In a jar or small bowl, mix the freshly squeezed orange juice with the oil, honey, vinegar and thyme. Add seasoning. Mix well with a spoon and put to one side.
5 - Place a frying pan over a moderate heat and add the radishes. Sauté gently for about 10 minutes until golden around the edges. When cooked, tip into a warmed dish and keep warm.
6 - Using the same pan, remove most of the excess oil leftover from the radishes, leaving a little to fry the steak in. Bring the pan to a high heat again and add the steaks. Cook for a few minutes on each side or according to preference.
Take the herb butter out of the fridge and slice into discs. Place one disc of herb butter on top of each steak for the last minute of cooking. Once cooked remove with a slotted turner and place on a warm plate and leave to rest for 10 minutes before serving.
7 - While the steaks are resting, wash the radish tops (or similar), discard any that are limp and add to a pan with a splash of water. Heat the pan, keeping an eye on the greens, they should begin to wilt within a few minutes. Don’t cook for too long, a few minutes is enough.
8 - Plate up with a spoonful of sautéed radishes, the wilted greens or salad and add another pat of herb butter to the steaks for presentation if desired. Drizzle a teaspoon of the vinaigrette over the radishes and greens.
- Cook the steaks according to preference. Please note that this will vary depending on size and cuts of beef.
- The vinaigrette should keep well in the fridge in a lidded glass jar or bottle for a week or so. Shake or stir well before using. Substitute thyme for tarragon and orange for grapefruit.
- Most herbs will work well in the herb butter but avoid using mint which will impart too strong a flavour for the steak. If using rosemary, chop as finely as possible. The butter can be kept in the fridge and will last even longer in the freezer, make sure to wrap well with the paper and also place inside a freezer proof container or bag.
- Use small turnips or kohlrabi instead or as well as the radishes. Make sure to chop the bigger root vegetables to a similar size as the radishes to even the cooking time.
The tops of these vegetables can also be wilted and eaten.
Sarah Hemsley | A Slow Gathering 2020