Rumpsteaks

Ingredients

• 3 cloves garlic
• 1 large chili pepper
• 3 limes (at least 1 organic)
• 3 tbsp Rapeseed oil
• 3 tbsp olive oil
• 1 tsp ground cumin
• Salt
• Pepper
• 1 bunch Coriander
• 800 g rump steak (4 steaks)
• 1 vegetable onion

Instructions

1. 1.

   Peel and finely chop the garlic. Wash, dry, slit lengthwise, deseed, and finely chop the chili pepper. Cut 2 limes in half, squeeze out juice, and measure 50 ml of lime juice.

2. 2.

   Heat rapeseed oil and 1 tbsp olive oil in a pot. Sauté the garlic over medium heat until light brown. Add chili, lime juice, cumin, a pinch of salt and pepper.

3. 3.

   Bring the sauce to a boil once. Transfer to a small bowl and let it cool slightly. Meanwhile wash and dry the coriander, then finely chop the leaves. Add the coriander to the cooled sauce and let steep for about 30 minutes. Adjust seasoning with salt and pepper if needed.

4. 4.

   Rinse the steaks if desired, pat dry, and season with salt and pepper. Heat the remaining oil in a pan. Sear the steaks over high heat for 3-4 minutes per side; cook longer if you prefer them well done.

5. 5.

   While the steak cooks, peel the vegetable onion and cut into thick slices. Remove the steaks from the pan, wrap in foil, and let rest briefly.

6. 6.

   Add the onion slices to the hot pan and fry each side for 2-3 minutes. Season with salt and pepper.

7. 7.

   Rinse an organic lime, dry, and cut into wedges. Slice the rump steak thinly and arrange on preheated plates. Drizzle with sauce and garnish with onion rings and lime wedges.