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

Name: How To Cook Dry Aged Rump Steak with Soy Cured Egg and Seaweed
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2

15 mins
10 mins
easy
2

Recipe by

Jeff Baker

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

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Method

rump steak with soy cured egg and seaweed recipe ingredients

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.
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.
Bring steak to room temperature then season with salt and pepper and rub with a little oil.
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.
Char the spring onions at the same time until tender.
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.
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.