Soy-Honey Butter Glazed Rump with Chakalaka

Substitute rump with ribeye or sirloin steaks.



    1. Start by preparing the chakalaka. Heat a little olive oil in a medium saucepan and cook the onions, carrots, green peppers and chillies for about 5 minutes or until soft.
    2. Add the garlic and curry powder and fry for a few minutes until fragrant.
    3. Stir in the grated tomatoes and bring to the boil. Reduce the heat and simmer over a medium-low heat until thickened to a consistency of a relish.
    4. Pour in the baked beans, season to taste with salt and pepper and stir to combine.
    5. To make the glaze, mix the soy sauce, honey and butter together in a bowl until well combined.
    6. Grill the steak on a hot fire or griddle pan. Start by rendering the fat on the side of the steak, cook until caramelised and then brown the sides of the meat.
    7. Baste the steak with the soy-honey butter glaze and turn to cook on both sides to your preferred doneness; the sugar in the honey will make the steak caramelize and charr nicely. Depending on the thickness of the steak, it will take approximately 5 to 7 minutes on each side for medium-rare.
    8. Leave the meat to rest for half its cooking time before slicing to ensure it is moist, tender and juicy.
    9. Spoon some chakalaka over the umami glazed rump steak and have the rest on the table for serving.
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