How To Cook Dry Aged Rump Steak with Soy Cured Egg and Seaweed

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
rump steak with soy cured egg and seaweed cooked

Ingredients

  • 1 x dry aged rump steak (fillet or sirloin will work equally well)
  • Splash of peanut or sunflower oil
  • 2 x soy cured free range egg yolks
  • Small bunch spring onions
  • Crisp Nori sea weed (brush the Nori lightly with oil & sprinkle with salt then bake in pre heated oven 150°C for 15 to 20 minutes until crisp)
  • For the Glaze:
  • 40ml light soy sauce
  • 40ml Shaoxing rice wine
  • 30ml honey
  • Juice of a lime
  • 1 clove garlic finely diced
  • 1 finely diced spring onion
  • For the Egg:
  • 2 free range egg yolks (very fresh)
  • 60 ml light soy sauce
  • 30 ml Shaoxing rice wine

rump steak with soy cured egg and seaweed recipe ingredients

  1. To cure the eggs, simply immerse the yolk in the soy and mirin then leave covered for a minimum of 8 hours up to 24 hours.
  2. To make the glaze add the soy sauce, honey, lime and rice wine to a small pan and bring to a gentle simmer and reduce by half before adding the garlic and a finely chopped spring onion, set aside to cool.
  3. Bring steak to room temperature then season with salt and pepper and rub with a little oil.
  4. Take a heavy based frying pan, or BBQ set for direct grilling and on high heat sear the steak for 2 to 3 minutes on each side, it should be soft to touch & rare on the inside.
  5. Char the spring onions at the same time until tender.
  6. Brush the steak with the glaze then leaves to rest for 5 minutes loosely covered with foil then slice very finely and lay on a plate.
  7. Drizzle the dressing over the steak and garnish with a cured egg yolk, charred spring onion and crispy seaweed.

to serve

• Serve with freshly cooked sticky rice and extra dressing.

rump steak with soy cured egg and seaweed cooked