Rump With Shiraz Steak Sauce – A True Aussie & South African Braai Celebration
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.
