Soy-Honey Butter Glazed Rump with Chakalaka

Sweet, salty and spicy - this is a recipe for a caramelised umami rump steak glazed with a soy-honey butter and served with a traditional South African chakalaka relish.

Soy-Honey Butter Glazed Rump with Chakalaka

Recipe:

Preparation: 10 minutes
Cooking: 10 minutes
Ready in: 20 minutes
Variations: Substitute rump with ribeye or sirloin steaks

Servings: 2 to 4
Tip: Buy tinned chakalaka to save on time.

INGREDIENTS

1 x 1kg rump steak

3 Tbsp butter

1 Tbsp honey

1/4 cup soy sauce

Chakalaka:

1 red onion, diced

1 carrot, grated

1/2 green pepper, diced

1 chilli, chopped

1 garlic clove, crushed

1 Tbsp mild (or hot) curry powder

2 large tomatoes, grated, skin discarded

1 400g tinned baked beans in tomato sauce

Olive oil

Salt and freshly ground black pepper

METHOD

1. Start by preparing the chakalaka. Heat a little olive oil in a medium saucepan and cook the onions, carrots, green peppers and chillies for about 5 minutes or until soft.

2. Add the garlic and curry powder and fry for a few minutes until fragrant.

3. Stir in the grated tomatoes and bring to the boil. Reduce the heat and simmer over a medium-low heat until thickened to a consistency of a relish. 

4. Pour in the baked beans, season to taste with salt and pepper and stir to combine.

5. To make the glaze, mix the soy sauce, honey and butter together in a bowl until well combined.

6. Grill the steak on a hot fire or griddle pan. Start by rendering the fat on the side of the steak, cook until caramelised and then brown the sides of the meat.

7. Baste the steak with the soy-honey butter glaze and turn to cook on both sides to your preferred doneness; the sugar in the honey will make the steak caramelise and char nicely. Depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare. 

8. Leave the meat to rest for half its cooking time before slicing to ensure it is moist, tender and juicy. 

9. Spoon some chakalaka over the umami glazed rump steak and have the rest on the table for serving.

Recipe development and food styling for Karan Beef.

Food photography by Hendrik Steytler.