Rump is the "Butchers" cut of steak it has as much - if not more flavour than sirloin and is easy to cook.
Rump is an irregular shaped muscle and therefore does not lend itself to 'portion control', for that reason it is not popular with caterers.
It is a most underrated steak, but don' let that put you off -give it a try!
To Cook Simply grill on a medium heat turning every two minutes until the steak is cooked to your liking.
The size of the steak and your preference for a rare, medium or well done steak will determine the cooking time.
TIP _ Why not try putting a portion of Stilton cheese on to the steak. It will melt and really enhance your steak (if you like Stilton) then serve with new potatoes or chips and vegetables.
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