Have you ever gone to the grocery looking for something in particular only to be told no, we don't have that cut of beef when, in fact, they did (only under another name). Such is the case with Rump Steaks aka Top Sirloin. This fairly lean cut so you don't want to cook it too long or you'll get a hockey puck!
- 4 rump steaks
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Preheat the grill or grill pan to high heat.
- In a small bowl, mix together the olive oil, minced garlic, dried rosemary, salt, and pepper.
- Rub the mixture onto both sides of each rump steak.
- Place the steaks on the preheated grill or grill pan and cook for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
- Remove the steaks from the grill and let them rest for 5 minutes before serving.
I'm going to suggest that you reduce the time to 2-3 minutes per side, screaming hot, for rare. There is carry over time. You just want to crust the meat!