Korean beef rump steak and balsamic sauce
Rump steak is much cheaper than sirloin or tenderloin If you cook well, you won't be jealous It boasts a soft texture. Especially, it has little fat, so it's savory Compared to other parts, you're less worried about calories! Affordable and cost-effective at the price of imported steak Try making steak with Korean beef rump.
2 serving
Within 20 minutes
안찌롱의레시피
Ingredients
  • Beer
    100g
  • Beef rump
    250g
  • Salt
    2ts
  • ground pepper
    enough
  • asparagus
    2ea
  • pepper
    1/2ea
  • mushroom
    5~6ea
  • onion
    1/5ea
  • onion
    1/2ea
  • balsamic vinegar
    2spoon
  • olive oil
    4spoon
  • Salt
    1/2ts
  • ground pepper
    little
Cooking Steps
STEP 1/21
My favorite beer! It's Stella!! The reason why this appeared out of the blue is that we're going to use steak meat to soften it.
STEP 2/21
Dip the beer on both sides of the thickly sliced rump for steak and marinate for at least an hour before marinating!
STEP 3/21
Marinate in beer for more than an hour and then salt. Marinate with pepper and olive oil back and forth.
STEP 4/21
I'm going to make balsamic sauce.
Extra-vergine olive oil
It's a five-year-old Guerzoni balsamic
I used it.
STEP 5/21
Let's make sauce to garnish! Chop the onion into small pieces! (Onion 1/4 page)
STEP 6/21
Add 4 tablespoons of olive oil to chopped onions.
STEP 7/21
Add two spoonfuls of oro balsamic and mix well.
1/2 teaspoon of salt. Sprinkle a bit of pepper
The balsamic sauce is complete
Simple is the best.
It's good to use olive oil and fermented balsamic
I used it.
STEP 8/21
Prepare the steak garnish ingredients. asparagus. 1/5 pages of bell peppers, mushrooms, onions, and no special sauce. Today's concept is simple is best
STEP 9/21
Heat olive oil in a pan, then grill vegetables in a grill pan.
STEP 10/21
Grilling it lightly is enough for salt and pepper to be the main seasoning. Put it on a separate plate.
STEP 11/21
Even the beef marinated in olive oil is grilled over high heat after heating the pan.
To be honest, I think it's best to grill a lot of meat.
(Meat love, love with me)=_=!)
STEP 12/21
If you press the surface while baking on both sides over high heat, it usually cooks medium rare until the watery texture disappears.
STEP 13/21
It looks delicious and it's baked well!
from medium rare to medium rare
I grilled it.
STEP 14/21
Cut it into bite-sized pieces!
(It's so nice when you cut meat lol)
STEP 15/21
Plating grilled vegetables, roughly positioning the meat.
STEP 16/21
Place the cut meat on top of the vegetables properly and it's done!!
STEP 17/21
It's medium rare and well. It's so juicy inside!
I put the balsamic sauce on the bottom.
STEP 18/21
To go with rump steak
I made Capreze, too.
I put balsamic sauce on top of capreze.
STEP 19/21
We have capreze and steak, but it's sad if we don't have to drink wine, right
STEP 20/21
It's rumpy, but it has a tenderness and juices that are not reassuring. I personally like dry meat, but rump meat is only half the price of tenderloin, so I use it often.
STEP 21/21
It also goes well with balsamic sauce on top of the steak. Usually, when I make steak sauce simply, I make a simple sauce by boiling wine and grilled olive oil balsamic vinegar, but the balsamic sauce is so heavily balanced that it goes well with meat.
I personally like lean meat, but for steak It feels dry, so I used a lot of recipes I sometimes make steak with Korean beef rump The taste is also cost-effective. You can eat delicious steak at less than half the price of Korean beef tenderloin. I'm going to use it for steak at the butcher's If you ask me to press it once, I can eat it lighter) Especially if you marinate it with beer, it doesn't smell bad It's very good because it's effective in softening.
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