Rump Steak and Tuscan Beans

Rump Steak and Tuscan Beans

The simplest of dishes – individual rump steaks and slow cooked cannellini beans with sage!  It is the simplest of dishes if you have already made the slow cooked cannellini beans that is!  But once cooked will stay happily in the fridge for a few days to be used as needed – they are very simple and the recipe can be found here.

As we were cooking on the mini BGE the already prepared cannellini beans were put in a small cast iron Le Creuset casserole dish that we had picked up for a few pounds on eBay – but they could be warmed through in any small pan that would fit on the BGE.  As ours was a cast iron pot. I put it on the grill as it was heating ready to cook the steak – taking it off when the temperature started to rise above 150C knowing the cast iron would keep the beans hot whilst the steak cooked.  And the steak was simplicity itself.  Seasoned with salt pepper and a little steak rub they were dropped onto the cast iron searing grill of the EGG once it had reached 225C.  I have taken to using the cast iron grill upside down, that is with the wider bars on the top as the larger surface area seems to give better caramelisation whilst still allowing any flames direct access to the steak.  They were not large, and so cooking for around 90 second a side brought their internal temperature to around 52C.
Time to take them off the grill and wrap in foil and allow to rest for around 10 mins.

Whilst resting, just time to check the beans were still warm enough (and if not pop back on the now cooling Egg).  Once rested the steaks were unwrapped and plated along side the warm olive oil and sage rich beans

…………………. on a warm summer evening – a match made in heaven!


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