Bistro Rump Steak
Bistro rump is taken from the most tender part of the rump and is highly trimmed to produce a tender, flavoursome steak. It is slightly smaller than the prime rump steaks taken from the centre rump.
Bistro Rump steak is best grilled or pan-fried in a large hot frying pan. To cook a 2cm/3/4 in thich steak:
Rare: 2 ½ minutes each side
Medium rare: 3-3 ½ minutes each side
Medium: 4 minutes each side
Well done: 6 minutes each side
Leave to rest for a couple of minutes before serving.
Try a premium rump steak or a sirloin if you'd like something similar. For a more everyday steak take a look at a flat iron - perfect if you like your steak cooked rare - medium.
The Bistro rump steak looks very similar to fillet steak and is very tender, lean and full of flavour.