Rump With Shiraz Steak Sauce – A True Aussie & South African Braai Celebration
Feb
A good steak and a good bottle of red belong at every braai, whether in South Africa or Australia. Both countries take their wine seriously, producing world-class reds that deserve to be enjoyed alongside a proper fire-cooked meal. For this recipe, we’re keeping it simple but full of flavour—perfectly braaied rump steak paired with a bold, velvety red wine sauce made with a top-tier Australian Shiraz.
Get the fire going – Light a solid wood fire and let it burn down to proper coals. You want high heat for a perfect steak sear.
Prep the steaks – Pat the rump steaks dry with kitchen paper. You can season them with salt and black pepper before the braai for deeper flavour, or add seasoning during the braai for a more pronounced crust. For an extra flavour hit, use OZ Braai Signature Spice, which brings out the best in a good cut of meat. Cover and set aside.
Make the sauce – Place a fireproof pan or potjie over medium-high heat. Melt the butter, then add the onion, garlic, and thyme. Fry for about 5 minutes until the onion softens and starts browning.
Stir in the flour, then add the Shiraz, beef stock, sugar, and balsamic vinegar. Stir well, bring to a boil, and let it reduce by half, stirring occasionally. This should take about 15 minutes. The sauce should thicken into a deep, rich consistency. Taste and adjust seasoning if needed. Once done, remove from the fire and keep warm.
Braai the steaks – Place the rump steaks directly over high heat and braai for about 3–4 minutes per side, turning only once. If your steak has a thick fat cap, sear that side for an extra minute to crisp it up. If you haven’t seasoned yet, now’s a great time to sprinkle on some OZ Braai Signature Spice or of salt and pepper if you prefer.
Serve – Let the steaks rest for a few minutes before plating, then spoon over that bold, silky Shiraz sauce.
Rump steak is one of the easiest and most rewarding cuts to braai—flavourful, juicy, and forgiving over the coals. Paired with a full-bodied Shiraz sauce and the bold flavours of Signature Braai Spice from our Awesome Spice Range, it’s a surefire way to impress around the fire. Pour yourself a glass, soak in the moment, and enjoy the perfect blend of wine, flame, and good company.
Ingredients
Directions
Get the fire going – Light a solid wood fire and let it burn down to proper coals. You want high heat for a perfect steak sear.
Prep the steaks – Pat the rump steaks dry with kitchen paper. You can season them with salt and black pepper before the braai for deeper flavour, or add seasoning during the braai for a more pronounced crust. For an extra flavour hit, use OZ Braai Signature Spice, which brings out the best in a good cut of meat. Cover and set aside.
Make the sauce – Place a fireproof pan or potjie over medium-high heat. Melt the butter, then add the onion, garlic, and thyme. Fry for about 5 minutes until the onion softens and starts browning.
Stir in the flour, then add the Shiraz, beef stock, sugar, and balsamic vinegar. Stir well, bring to a boil, and let it reduce by half, stirring occasionally. This should take about 15 minutes. The sauce should thicken into a deep, rich consistency. Taste and adjust seasoning if needed. Once done, remove from the fire and keep warm.
Braai the steaks – Place the rump steaks directly over high heat and braai for about 3–4 minutes per side, turning only once. If your steak has a thick fat cap, sear that side for an extra minute to crisp it up. If you haven’t seasoned yet, now’s a great time to sprinkle on some OZ Braai Signature Spice or of salt and pepper if you prefer.
Serve – Let the steaks rest for a few minutes before plating, then spoon over that bold, silky Shiraz sauce.
