Grilled Cheese and Salami Beef Rump

Grilled Cheese and Salami Beef Rump

Recipe by ElmarieCourse: Dinner, Lunch
Servings 4 – 6
Net Carbs

I use rump tail for this recipe, but you can use any steak you like. Beef fillet also works very well.
I grilled the steak on the braai and just end it of under the oven’s grill. This dish pairs great with Van Loveren’s Retief Reserve.


  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • 1 cup Van Loveren Retief Red Wine

  • 1 tin chopped tomatoes

  • 1 cup cream

  • Salt and pepper

  • 1 rump tail or beef fillet

  • 12 slices of salami

  • 200g mozzarella cheese, grated


  • Heat the butter and oil in a saucepan that can go into the oven, fry the onions and garlic until soft. Add the oregano, paprika, wine and tomatoes. Reduce on a low heat by half. Add the cream and simmer for 3 minutes.
  • Season the rump tail with salt and lots of black pepper. Braai the meat on medium – high heat just below your desired doneness. Don’t overcook it, it will cook further under the grill.
  • Place the steak into the sauce.
  • Arrange the slices salami on the steak and cover with grated cheese.
  • Grill until the cheese has melted and browned a bit.
  • Enjoy it with a Glass of Retief Reserve
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