Juicy steaks made from buffalo roast beef, grilled on the plancha and glazed with honey. The "Honey glazed buffalo rump steak" is served with grilled Hokkaido pumpkin, sugar snap peas and mushrooms.
INGREDIENTS
FOR THE RUMP STEAKS:
- 600g buffalo Roast beef or 2 Rumpsteaks a 300g
- 1 EL Honig pro Steak
SIDE DISH:
- 1/2 Hokkaido pumpkin
- 400g Mushrooms
- 250g sugar snap peas
- Spices as desired (recommendation: pepper, salt, paprika, garlic, onion)
PREPARATION
- First of all, we cut the pumpkin into even strips, halve or quarter the mushrooms depending on their size, and boil the sugar snap peas in boiling water for 1 minute. The sugar snap peas should then be cooled down abruptly.
- Fry the pumpkin, sugar snap peas and mushrooms with the spices and then continue cooking over low heat.
- Now the rump steaks are fried on the highly heated plancha or alternatively in the pan. After the first turning, add 1 tablespoon of honey to each of the grilled sides of the two steaks. The honey is supposed to caramelize, but under no circumstances burn.
- As soon as the honey is nicely caramelized on both sides, continue to cook the steaks over low heat until the desired core temperature of approx. 56°C. The "Honey glazed buffalo rump steak" is ready.
Good Appetit!
Many thanks to BBQ world champion and food blogger Camillo “Don Caruso” Tomanek for the recipe and to Tobias Oehlke for photography.
