Rump steak with tomato jam and garlic rice

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 piece(s) (about 30 g) Ginger
  • 3 Garlic cloves
  • 1 red chilli pepper
  • 4 TABLESPOONS Oil
  • 2 packages (500 g each) chopped tomatoes
  • 500 g Gelling sugar (2 : 1)
  • 7-10 Tbsp salt, pepper
  • 3 TABLESPOONS White wine vinegar
  • 250 g Basmati rice
  • 1 TEASPOON Vegetable broth (instant)
  • 4 Rump steaks (à approx. 200 g; 2-3 cm high)
  • 1⁄2 Federation Coriander
  • 7-10 Tbsp Aluminium foil
  • 3 Screw-top jars with lid (approx. 250 ml content)

Directions

  1. 1

    For the jam, peel and finely dice the ginger and garlic. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Heat 1 tablespoon of oil in a large pot. Fry ginger, approx. 1⁄3 garlic and chilli in it.

  2. 2

    Add tomatoes. Stir in jam sugar, 1 teaspoon salt and vinegar. Bring to the boil and let everything simmer for 6-8 minutes at high heat while stirring. Pour into the hot rinsed glasses. Close them immediately, turn them upside down for a few minutes, turn them over again and let them cool down.

  3. 3

    The jam can be stored unopened for about 3 months.

  4. 4

    Heat 1 tablespoon of oil in a pot. Fry the rest of the garlic and rice. 1⁄2 Add l water, bring to the boil and stir in the stock. Cook for about 20 minutes.

  5. 5

    Pat the steaks dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks for 1-2 minutes on each side. Then fry on medium heat for one pink (medium) fried steak on each side for 2-3 minutes.

  6. 6

    Season with salt and pepper. Wrap in aluminium foil and let it rest for about 10 minutes.

  7. 7

    Wash coriander, dab dry, chop leaves and sprinkle over rice. Serve steaks with rice and some tomato jam.

Nutrition Facts

KCAL
610 kcal
CARBS
83 g
FATS
10 g
PROTEINS
49 g