Chopped aged rump steak with caramelised bone marrow and pickles


  • Serves 4 people

"I am dying to make the steak dish I ate in Adelaide at Africola. Would you please print the recipe?"
John Brown, Balmain, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 4 thick slices loaf soft white bread
  • To serve: whole-egg mayonnaise
  • To serve: piri piri sauce
  • Coriander pickled vegetables
  • ¼ cup sea salt flakes
  • ¼ cauliflower, cut into small florets
  • 2 each carrots and zucchini, julienned
  • 1 garlic clove, smashed
  • 1 fresh bay leaf
  • ½ tsp coriander seeds
  • ¼ tsp black peppercorns
  • Caramelised bone marrow
  • 2 15cm pieces bone marrow, split lengthways (ask your butcher to do this)
  • 1 litre (4 cups) milk
  • 2 tbsp each toasted coriander seeds and black peppercorns, coarsely ground
  • Chopped steak
  • 500 gm aged rump steak, finely chopped
  • 2 golden shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp wholegrain mustard
  • 8 sage leaves, finely chopped, plus extra to serve
  • 1 egg
  • ½ tsp Sherry vinegar
  • ½ tsp biryani spice mix (see note)
  • ¼ cup olive oil
  • 125 gm butter
01   For coriander pickled vegetables, stir sea salt with 500ml boiling water in a bowl until dissolved, then set aside to cool. Combine remaining ingredients and place in an airtight container or glass jar. Pour the salt water over and seal. Leave for 3 days, then refrigerate to halt fermentation. Pickled vegetables will keep for 2 weeks).
02   Soak bone marrow in milk overnight, to leach out impurities and soften. Drain bones from milk and, using a butter knife, cut out the marrow, keeping it as whole as possible. Freeze on a tray lined with baking paper until solid (3-4 hours). Coat the marrow pieces in toasted coriander seeds and black pepper and season to taste with salt. Fry marrow pieces in a heavy-based frying pan over high heat until golden frown all over (3-4 minutes). Drain on paper towels and refrigerate until needed.
03   For chopped steak, mix ingredients except oil and butter in a bowl. Chop marrow to the same size as the steak, add to steak mixture, season to taste and carefully mix to combine, avoiding breaking up the marrow pieces. Shape chopped steak into 4 thick rounds, place on a baking tray lined with baking paper and refrigerate until firm (30 minutes). Heat oil in a frying pan over high heat, add steaks and fry until browned on all sides (8-10 minutes for medium rare). Reduce heat to low, add butter and, once foaming, add extra sage leaves and fry until crisp (2-3 minutes), then drain on paper towels. Spoon foaming butter over steaks, then remove from pan and rest steaks for 10 minutes.
04   Spread bread with mayonnaise and piri piri sauce, top with steak, crisp sage leaves and pickled vegetables and serve.

Note Africola uses three month-aged Angus beef. Where the kitchen makes its own milk bread from scratch, we've just bought a soft white loaf. Begin the pickles three days ahead and the bone marrow a day ahead. Biryani spice mix is available at most good spice markets and online at

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