Rump steak is for me a delicious choice and there’s no need to splash out on an expensive cut. You can mix and match your sides with this recipe and for a crowd its easy to scale. Using theRhayne Horopito Wild Herb Seasoningtakes this tasty piece of meat to the next level.
For me its very important that the steak is well aged and a thick cut. Have a chat with your butcher, they will be able to help.
2 tbsp sweet balsamic vinegar reduction, plus a little extra
Put the beef in a wide shallow dish and rub it all over with the garlic halved and then chop the garlic roughly. Season with salt and fresh ground black pepper and the sweet balsamic vinegar. Leave to marinate for 2 hours or covered over night in the fridge.
Make sure your barbecue or grill is really hot before starting to cook.
Barbecue (or grill) the beef for 3-4 minutes on each side, depending on how thick it is. Take off the barbecue and season with theRhayne Horopito Wild Herb blendand cover with foil for 5 minutes, then slice thinly across the grain and serve with the meat juices.
Serve with sweet potatoes roasted with rosemary and garlic and fresh salads on the side and also seasoned with some Rhayne Horopito Wild Herb right before serving.
Pharmacy and supermarket shelves are packed with a myriad of herbal remedies for common ailments, especially with winter on its way.
On closer inspection these products are mostly derived from non indigenous plants, which have a long history of medicinal use in Europe.
We need to embrace of NZ native plants.
For instance, Murdoch Riley’s book “Maori Healing and Herbal” has pages of medicinal information, reflecting the depth of Maori knowledge developed over centuries of observation and use.
These plant remedies are still widely used today, by both Maori and pakeha (non Maori) the ritual and spiritual aspects are still relevant in Maori communities.
But we don't use them??? I think knowing about their special properties enriches our experience of native plants, and provides another reason to keep biodiversity in Aotearoa.
Kawakawa (Macropiper excelsum, or pepper tree)
Kawakawa is an easily recognized shrub, with aromatic, heart-shaped leaves, that grows widely in coastal regions.
Kawakawa gives us a clue as to why the first arrivals here from Polynesia called it that. The leaves are like its relative, kava (Piper methysticum), used widely in the South Pacific, Kava has a narcotic effect.
Kawakawa leaves are highly valued for relieving bronchial complaints. Boil a handful of the fresh, young leaves in a small saucepan of water for 15-20 minutes, then drink half a cup of the liquid to relieve chesty coughs.
To make a distinguished tea, for use as a general tonic, it’s best to dry the leaves first, then use a small quantity in a teapot. It’s very good for relieving indigestion.
The fruits and leaves were chewed for toothache – swallow the saliva and keep the leaf matter in your mouth for some time. (The active ingredient is myristicin, which is related to eugenol, a dental analgesic)
Kawakawa leaves were commonly used in hot baths for rheumatic and arthritic pains.
Enter your email address below to join our mailing list and have our latest news and member-only deals delivered straight to your inbox.
All Good Stuff!
Rhayne products are all Free of Sugar, Gluten, GMO, Dairy, Peanuts and have zero added Colourings or Preservatives.