Cajun Rump Steak
Here is a Cajun Rump Steak inspired by an amazing steak I had in New Orleans several years ago. It was so good I went back the following night and had the same again. I have tried to reproduce, and although the one here is good, it hasn’t captured that evening again for me. But I am still working on it, and when I get the perfect Cajun mix I will share with you all.
OK, you are now saying Rump Steak! that is only good for cooking in a stew. Well I brought it by mistake, and after a bit of bashing it was very tender. It was a very big piece of meat and a bit of the side was chewy, but the bulk of the meat was tender. I was particularly please as this was part of a M&S £10 meal. So I had a starter, main, side, desert and a bottle of wine for £10. And look at the size and thickness of the steak!
Cajun Mix Recipe
There are many different Cajun mixes and this is my current favourite. Literally all you need to do is mix up the following ingredients and then spread on the meat:
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 1 tsp Paprika
- 1/4 tsp Oregano
- ground Salt & Pepper to taste
The longer you can leave the meat to marinate in the spices the better, and then just cook for 2 minutes each side in the Tandoor. Note I say two minutes for this size steak, but a smaller one will need less time. OK you don’t believe me when I say it is that easy, well checkout the video. Also if you are worried about the meat being tough as I was, don’t forget to give it a bit of a bash.