Rump steaks with charred sprouting broccoli and black garlic recipe

rump steaks
Slow-roasted garlic is a fine alternative if black garlic isn't available - Laura Edwards

If you think beef fillet is overrated, then this recipe might be right up your alley. The black garlic purée takes the most effort, but it really is something. (Ideally, look for jet-black garlic cloves for this.) Slow-roasted regular garlic is a good alternative if you can’t find black garlic.


Prep time: 15 minutes, plus 1 hour of marinating time

Cook time: 18 minutes




For the steaks and marinade

  • 2 garlic cloves, sliced leaves from 1 rosemary sprig, finely chopped

  • 2 tbsp olive oil

  • 2 x 200g rump steaks

For the black garlic purée

  • 1 tbsp vegetable oil

  • 1 garlic clove, sliced

  • 200g chestnut mushrooms, sliced cloves from ½ black garlic bulb

  • 200ml chicken stock

  • 100ml double cream

For the broccoli

  • 6 purple sprouting broccoli spears, or regular broccoli

  • 1 tbsp extra-virgin olive oil leaves from ½ bunch of tarragon, chopped, plus leaves from 2 sprigs (optional) to serve


  1. First make the marinade. Place the garlic, rosemary and olive oil in a bowl, add the steaks, turning to coat, cover and marinate for at least 1 hour.

  2. To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3-4 minutes. Add the black garlic and stock and bring to the boil.

  3. Once the mushrooms are cooked, add the cream and blend to a purée.

  4. Remove the steaks from the marinade, season with salt and cook on a hot griddle pan for 2-3 minutes on each side, depending on size and thickness. Leave to rest in a dish while you prepare the rest of the recipe.

  5. For the charred sprouting broccoli, heat a griddle pan. If the broccoli spears are tender, char straight away on the hot griddle pan, turning to char all sides. If they are quite tough, blanch them in boiling water first for 3 minutes, then char.

  6. Slice the steaks, adding any additional juices to the broccoli. Toss the charred broccoli with the steak juices, the olive oil and tarragon.

  7. Spoon the black garlic purée on to serving plates, add the steak slices and finish with the sprouting broccoli. Sprinkle with extra tarragon, if you like, and serve.

Recipe from Cooking with Anna: Modern Home Cooking with Irish Heart, by Anna Haugh (Bloomsbury, £26)