cooklybookly
favorite
print
rate
Thai style rump steak salad with peanut butter dressing by William Leigh

Thai style rump steak salad with peanut butter dressing by William Leigh

Give us a R.

Give us a U

Give us a M

Give us a P


What have you got?


*squints*


It's rump steak of course and we've hit the ground running with a slightly cheerleader-esque start to this post because in our opinion, this traditional cut should be celebrated a bit more. Check out the recipe here. Ask most butchers for instance what their favourite steak is and most will plump for rump. Full of flavour and surprisingly tender - when cooked right and rested that is - this prime muscle still has a lot going for it. And should definitely not be consigned to the Berni Inn Hall of Fame.


Also, because of its inherent deep richness, rump is quite compatible with a variety of approaches and styles of cooking. Sliced and paired up with a punchy mix of chilli, fish sauce and lime, it won't get lost in the same way that some crappy wafer thin frying steak from the supermarche would. Good quality beef should always sing, after all. And not become an afterthought.

This recipe by food writer, innovation specialist and chip connoisseur, William Leigh, is a tried and tested dish that I often return to - and is an excellent shout for drilling up a last minute feast. Largely because steak doesn't take that long to cook but mostly since this recipe uses peanut butter as an ingredient to tie everything together. Even if there some crumbs of toast to be found floating around in the jar, it works amazingly well as an emulsifier - to bring that tangy, fiery sauce together.


It is then, dare I say it, a great one to rustle up after a night out on the Stellas. Not overly complicated and so long as you have the basic array of salad stuffs in the fridge to compliment - in the wee small hours, you could knock this up in about 20 minutes.


Chow down and you'll soon be punching your fist up in the air, shouting:

Give us a P

Give us an A

Give us a U

Give us a N

Give us a T

Give us a S

Give us a Y

Give us a BUTTER

What have you got?

PAUNTSY BUTTER!

And then it's off to bed.

Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.

Thai style rump steak salad with peanut butter dressing by William Leigh

favorite
print
rate

Give us a R.

Give us a U

Give us a M

Give us a P


What have you got?


*squints*


It's rump steak of course and we've hit the ground running with a slightly cheerleader-esque start to this post because in our opinion, this traditional cut should be celebrated a bit more. Check out the recipe here. Ask most butchers for instance what their favourite steak is and most will plump for rump. Full of flavour and surprisingly tender - when cooked right and rested that is - this prime muscle still has a lot going for it. And should definitely not be consigned to the Berni Inn Hall of Fame.


Also, because of its inherent deep richness, rump is quite compatible with a variety of approaches and styles of cooking. Sliced and paired up with a punchy mix of chilli, fish sauce and lime, it won't get lost in the same way that some crappy wafer thin frying steak from the supermarche would. Good quality beef should always sing, after all. And not become an afterthought.

This recipe by food writer, innovation specialist and chip connoisseur, William Leigh, is a tried and tested dish that I often return to - and is an excellent shout for drilling up a last minute feast. Largely because steak doesn't take that long to cook but mostly since this recipe uses peanut butter as an ingredient to tie everything together. Even if there some crumbs of toast to be found floating around in the jar, it works amazingly well as an emulsifier - to bring that tangy, fiery sauce together.


It is then, dare I say it, a great one to rustle up after a night out on the Stellas. Not overly complicated and so long as you have the basic array of salad stuffs in the fridge to compliment - in the wee small hours, you could knock this up in about 20 minutes.


Chow down and you'll soon be punching your fist up in the air, shouting:

Give us a P

Give us an A

Give us a U

Give us a N

Give us a T

Give us a S

Give us a Y

Give us a BUTTER

What have you got?

PAUNTSY BUTTER!

And then it's off to bed.

Richard H. Turner is an acclaimed restaurateur with an unwavering passion for food. James George is a man who knows and loves his trade – he’s a keen advocate of traditional cutting methods and butchery. Together, they formed Turner & George to bring back to the high street the same quality and consistency of meat found in Richard’s kitchens.
Our social features are coming soon