SaltBru’s Coffee and Pepper Rubbed Rump Steak Recipe

A deep, smoky coffee and black pepper-rubbed rump topped with a bright, zesty chimichurri is the combo we’re using today to raise your braai game. It sounds elegant, but it’s quite simple. Get a refreshing beverage, light the fire, and let’s discuss how to make this unique steak recipe.

The Rub

Let’s start by debunking a popular misconception: coffee rub won’t make your steak taste as good as your morning espresso. Rather, the combination of the heat from the fire and finely ground coffee produces a mystical effect. The natural umami of our SaltBru Rump Steak is enhanced by the rich, earthy, and smoky profile that replaces the bitterness.

This rub creates an amazing, dark crust that traps all the rich juices when combined with the coarse punch of crushed black pepper and a healthy dose of sea salt. The key is to let the meat sit with the rub for a short while before heating it, and to use a fine espresso grind to avoid chewing on coffee beans. This is a total flavour shift, not simply seasoning.

The Chimichurri

The chimichurri provides the counterbalance that every great heavyweight requires. This traditional South American herb sauce adds the electricity while the coffee and pepper rub adds the rich, dark, and menacing tastes. Garlic, red wine vinegar, flat leaf parsley, and a hint of chili combine to create a spicy, acidic, and fresh flavour.

Between each bite, the acidity cleanses your palate by cutting right through the gorgeous richness of the rump fat. It is the perfect partner for cooking over an open flame because it is green and vibrant. For this sauce, we suggest no blender. You receive bursts of fresh herb and garlic with every bite because everything is chopped by hand to maintain a rustic and authentic texture.

SaltBru Coffee Rubbed Rump with Fresh Chimichurri Recipe

Ingredients for the Rump & Rub

• 1kg SaltBru Prime Rump Steak (cut into thick portions)
• 2 tablespoons finely ground coffee beans (espresso grind)
• 2 tablespoons coarsely cracked black pepper
• 1 tablespoon sea salt flakes
• 1 teaspoon brown sugar
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

Ingredients for the Chimichurri

• 1 large bunch of fresh flat leaf parsley (finely chopped)
• 4 cloves of garlic (minced)
• 1 red chili (seeded and finely diced)
• 60ml red wine vinegar
• 120ml good quality extra virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Step by Step Guide

1. Build the Sauce First: Put the diced chili, minced garlic, and finely chopped parsley in a medium bowl. Add the extra virgin olive oil, dried oregano, and red wine vinegar and stir. Add plenty of salt and pepper for seasoning. Mix thoroughly, cover, and leave at room temperature. The flavours can perfectly blend if you let it sit while you cook the meat.
2. Prep the Meat: Before cooking, remove your SaltBru Rump Steaks from the refrigerator at least half an hour in advance. A rough chew results from the muscle fibres tensing up when a freezing cold steak is placed on a hot grid. Tender, juicy outcomes are what we want. Using a paper towel, pat the steaks dry completely.
3. Mix and Apply the Rub: Combine the ground coffee, brown sugar, sea salt, cracked black pepper, and garlic powder in a small bowl. Coat your rump steaks liberally with the rub after lightly brushing them with olive oil. Make sure to get the edges and that lovely fat cap by pressing the spice mixture firmly into the meat until it sticks.
4. Fire Up the Braai: Get your coals ready for both a medium and a high heat zone. Make sure the hefty cast iron pan is very hot before using it indoors.
5. The Cook: The steaks should be placed right over the hot heat. Using tongs, hold the steaks upright for a minute or two to render the fat cap first. Then, to get that wonderful, dark coffee crust, sear the flat sides for three to four minutes on each side. To finish cooking the steaks to your preference, transfer them to the colder side of the grid if the rub begins to catch too much. To enjoy this cut at its finest, try medium rare.
6. Crucial Rest: After turning off the heat, let the meat rest for five to eight minutes on a warm board. If you skip this step, all those tasty fluids will escape from the meat and land on your plate.
7. Slice and Serve: Cut the rump against the grain, place it on a dish, and liberally cover it with the bright green chimichurri.

Final Pitmaster Tips

• Have faith in the sugar-in-the-rub. Your meat won’t become sweet with just one teaspoon of brown sugar. Rather, it contributes to the creation of the perfect steakhouse crust by caramelizing the coffee and pepper.
• Always slice against the grain. Cut perpendicular to the direction of the meat fibre lines. This guarantees that every bite is extremely delicate by breaking up the fibres.
• If there are any leftovers, save them. The tastiest steak sandwich you’ll ever have is this thinly sliced, coffee-rubbed rump with leftover chimichurri on top.