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How To Cook Grilled Dry Aged Rump Steak, Broccoli Tempura & Soy

How To Cook Grilled Dry Aged Rump Steak, Broccoli Tempura & Soy


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Broccoli season begins in early spring and runs throughout the summer months. It’s classified as a brassica, a close relative to cauliflower and kale. There are different species including the common Calabrese, Romanesco and Purple sprouting. The list of uses is endless, from raw salads to rich and velvety soups, stir-fried or simply steamed; it’s loved by both adults and children alike. 

A little tip is to use the thick stalk, which is utterly delicious, peel the outer & slice into batons then enjoy raw, charred or simply boiled. 

Method for the steak:
  1. Divide the marinade into half, using one half to brush onto the steak and reserving the rest for a dipping sauce to be placed on the table. 
  2. Take a heavy based frying pan, or BBQ set for direct grilling and over a high heat sear the steak for 4 to 5 minutes on each side reducing the heat if getting too dark with a core temperature of 50°C before resting, brushing the steak with extra marinade as it cooks, leave to rest for a few minutes whilst you finish the tempura.

Method for the tempura:

  1. To start prepare the vegetables and weigh out the tempura ingredients.
  2. Heat a fryer (or a large pan a third full) of peanut or sunflower oil to 180°C.
  3. Once the oil has come up to temperature, using chopsticks quickly beat the egg yolk into the ice-cold water then into the flour with chopsticks, until you have a lumpy batter similar viscosity of double cream.
  4. Check the temperature of the oil by dropping in a little batter into oil – it should sizzle immediately – then fry the ingredients in small batches, dipping them in the batter to coat before carefully placing into the oil and fry 3 to 4 minutes until crisp and lightly coloured.

To serve:

Slice the across the and place on warmed serving plates, top with broccoli tempura. Scatter over fresh coriander, spring onions, ginger strips and sesame seeds. Serve alongside the reserved dipping sauce and Wasabi.

  • The Ingredients
  • INGREDIENTS FOR THE CHICKEN:
  • • 2 chicken breasts (thighs also work well with this recipe)
  • • Peanut or sunflower oil for frying
  • • Bunch tender stem broccoli (blanched in boiling salted water for 1 minute, refreshed in cold water & drained)
  • • Small bunch spring onions thinly sliced on a angle
  • • Small bunch fresh coriander
  • • Piece of ginger root (peeled then cut into thin strips & soaked in boiling water with a little sugar)
  • • 1 tsp. toasted sesame seeds
  • INGREDIENTS FOR THE SAUCE:
  • • 30ml light soy sauce
  • • 40ml Shaoxing rice wine
  • • 20g Red miso paste
  • • 1 clove garlic finely diced
  • INGREDIENTS FOR THE TEMPURA:
  • • 75g plain flour
  • • 75g corn flour
  • • ½ tsp. fine salt
  • • 170ml chilled fizzy water
  • • 1 F/R egg yolk

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