Succulent buffalo roast steaks, grilled on the plancha and glazed with honey. The "Honey-glazed Buffalo Rump Steak" is served with grilled Hokkaido pumpkin, snow peas, and mushrooms.
INGREDIENTS
FOR THE RUMP STEAKS:
- 600g buffalo Roast beef or 2 rump steaks (300g each)
- 1 tbsp honey per steak
SIDE DISH:
- 1/2 Hokkaido pumpkin
- 400g Mushrooms
- 250g sugar snap peas
- Spices as desired (recommendation: pepper, salt, paprika, garlic, onion)
PREPARATION
- First, we cut the squash into even strips, halve or quarter the mushrooms depending on their size, and cook the snow peas in boiling water for 1 minute. The snow peas should then be cooled quickly.
- Fry the pumpkin, sugar snap peas and mushrooms with the spices and then continue cooking over low heat.
- Now sear the rump steaks on a very hot plancha or, alternatively, in a pan. After turning them for the first time, add 1 tablespoon of honey to each side of the steak. The honey should caramelize but not burn.
- Once the honey is nicely caramelized on both sides, continue cooking the steaks at low heat until the desired core temperature of approximately 56°C is reached. The "honey-glazed buffalo rump steak" is ready.
Enjoy your food!
Many thanks to BBQ world champion and food blogger Camillo “Don Caruso” Tomanek for the recipe and to Tobias Oehlke for the photography.
