Pan-fried rump steak with spiced salt and fresh beetroot salsa

1. Heat a pan over very high heat and add a glug of olive oil. In batches if necessary, fry either 1 large rump steak or two smaller ones until cooked to your liking and allow to rest on a board, 10 minutes. While the steak rests, make the spiced salt by combining 30ml (2 tbsp) Maldon Sea Salt with 30ml (2 tbsp) garam masala spice blend. Serve the steak sliced, with a sprinkling of spiced salt to taste and a fresh salsa of peeled and cubed raw beetroot and sliced spring onion.

 

 

 

 

Issued on Caxton Network News by Food and Home | https://www.citizen.co.za/network-news/lifestyle/2025/09/04/pan-fried-rump-steak-with-spiced-salt-and-fresh-beetroot-salsa/