Rump from the plancha
Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.
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Ingredients
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1 |
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rump |
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fine sea salt |
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olive oil |
Preparation method
- Cut the rump into slices 5mm thick and rub with olive oil.
- Season the rump with fine sea salt.
- Cook on a hot plancha at 250°C for one minute on either side.
- Leave to rest for two minutes before serving.
Serving suggestions
- Delicious with soy, yuzu, ginger, chilli, peanut, mustard, wasabi, nori, sesame, oyster, kimchi, shallot, fermented fish sauce, and piment d‘Esplette components.