Name: Grilled Cheese and Salami Beef Rump
Ingredients: 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

Grilled Cheese and Salami Beef Rump

Recipe by ElmarieCourse: Dinner, Lunch

Servings 4 – 6

Fat

Protein

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.

Ingredients

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

Directions

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