rump grilled

Free Range Rump Steak Portions

Free Range Rump Steak Portions

R49.00R71.00 Incl. VAT

In stock
0 out of 5

R49.00R71.00 Incl. VAT

All free range rump portions are individually vacuum packed per portion.

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Our Free Range Rump Portions are cut into three sizes:

  • 200g
  • 250g
  • 300g

Should you want a different portion size please contact us.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 kg

Griddled rump steak with watercress, hazelnut & red chilli pesto


  • 50g blanched hazelnuts
  • 1 red chilli, deseeded and roughly sliced
  • 85g watercress
  • 1½ tbsp olive oil, plus extra for griddling
  • 1 tbsp balsamic vinegar, plus 2 tsp
  • 2 rump steaks, about 140g each


  1. Heat oven to 180C/fan 160C/gas 4. Place the hazelnuts on a baking tray, then toast in the oven for 5-10 mins until golden (you can roast the garlic for the mash at the same time). Leave the nuts to cool a little. Put the cooled nuts, chilli, 50g of the watercress, 1½ tbsp olive oil, 1 tbsp balsamic and some seasoning in a food processor, then blitz until finely chopped. The mixture shouldn’t be too smooth – there should still be some texture to the nuts. Set aside.
  2. Heat a griddle pan until smoking hot. Rub the steaks with a little oil, then season both sides with salt. Cook the steaks on the griddle for 2 mins on each side – this will give you medium-rare (cook for 3 mins for medium or 4 mins for well done, if you prefer). Remove from the griddle, then sit on a plate for 5 mins to rest. Stir any juices from the resting steak into the pesto – they’re delicious and shouldn’t be wasted.
  3. To serve, divide the Roasted garlic mash (recipe, below) between 2 plates, top with a little watercress, then sit a steak across it. Top the steaks with a large tbsp of the pesto and drizzle the rest of the balsamic over.