Rump Cap steak in creamy paprika sauce

The rump cap is a marvelous and extremely juicy beef cut. Always an outstanding choice for barbecues, its versatility enables it to be prepared with various sauces and side dishes, being the perfect option for those looking for a change.

This noble cut from the hindquarter of the cattle can be deliciously served with creamy paprika sauce and homemade potato chips, which enhance flavor. We suggest that you follow the directions below to prepare and serve this dish in your next Sunday lunch.

Ingredients

Paprika sauce:

50 g butter

1 small chopped onion

2 chopped garlic cloves

1 tablespoon sweet paprika

1 tablespoon hot paprika

1 tablespoon smoked paprika

400 ml fresh table cream

Salt to taste

Grilled Rump Cap:

1 tablespoon vegetable oil

1 Minerva Angus rump cap

Parrilla salt to taste

Black pepper to taste

Homemade potato chips:

4 red potatoes

Vegetable oil

Salt to taste

Directions:

Paprika sauce:

Put the butter in a medium-sized pan to melt over medium heat. Add the onion and the garlic and braise for 2 minutes.  Then, add the sweet, the hot and the smoked paprika and stir thoroughly.  Add the fresh table cream, stir and season with salt. Lower the flame and let it cook for 10 minutes to thicken it.  Then, set aside.

Homemade potato chips:

Wash and drain the potatoes, then use a mandoline to thinly slice them. Put the vegetable oil in a medium-sized pan to warm up over medium heat.  Fry the potatoes until slightly golden. Place them on paper towels and pat dry, then season with salt and set aside.

Grilled rump cap:

Cut the rump cap into 2-finger thick slices. Put a medium frying pan over medium heat to warm up.  Season the rump cap slices with parrilla salt, black pepper and grill.  Let them grill for approximately 5 minutes on each side, or until golden and to the desired cooking point. Serve the rump cap steaks with paprika sauce and the homemade potato chips.