Rump from the plancha

Creation by Sidney Schutte, Spectrum**, Amsterdam, the Netherlands.

Rump from the plancha

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fine sea salt



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.

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