Balsamic Glazed Rump Steak Stuffed with Peppers featured image

Balsamic Glazed Rump Steak Stuffed with Peppers

Ready In 10 mins

Serves 2

Balsamic Glazed Rump Steak Stuffed with Peppers featured image

Ingredients

  • 2 rump steaks
  • 2 red peppers
  • 2 yellow peppers

FOR THE BALSAMIC MARINADE:

Method

  • Put each steak between 2 sheets of baking paper and using a mallet, hit them until the steak becomes very thin.
  • Season them with black pepper.
  • Cut the steaks into thin strips.
  • Make the marinade by mixing the balsamic with the honey in a bowl, along with plenty of black pepper.
  • You could also add in a little mustard if you so wished, or perhaps some wasabi or horseradish.
  • Slice the peppers thinly and make them a little longer than the strips of steak so that they will poke out of the sides (as per the image). In a wok or a frying pan, flash fry the peppers for a few minutes until they are just starting to soften but still have a bite.
  • Add a tablespoon of the marinade to the peppers. Stir for 30seconds/1minute and then take off the heat.
  • Remove the peppers from the pan and carefully put a couple of strips of the peppers inside each piece of the steak.
  • Roll the steaks around them, securing them with toothpicks.
  • Put the pan back on a medium/high heat with a splash of olive oil.
  • Add the rest of the marinade to the pan and then add in the steak rolls.
  • The amount of time you leave them in the pan depends on how well you like your steak cooked.
  • We cooked ours for about 2 minutes and then took them out of the pan.
  • SERVE
  • With plenty of the marinade in a dipping bowl on the side. You can also enjoy with salads, baked potatoes, mash or rice.

Products

Reserve Balsamic

Aged Balsamic Vinegar from Modena

From £10.85

Caramelised Onion Infused Balsamic

From £7.85

Garlic & Ginger Infused Balsamic

From £7.85

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