Rump Steak with Spicy Crust

Preparation Time: 70 minutes
Cooking Time: 20 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 2

To make the meat even juicier and give it an exotic touch, coat it with a crust made from a spice mixture.

Rinse the steaks under running water and dry them with paper towels. Then place them in a wide enough dish. Sprinkle them with the spice mixture garam masala, rubbing it well into the meat on both sides. Pour oil over the meat and let it marinate for at least 1 hour. If marinating for a longer time, place the meat in a covered dish in the refrigerator and bring it to room temperature before use.
Wash the lemon, cut it in half, and squeeze out the juice. Place a small pot on the stove and heat it over medium heat. Add the cumin seeds and quickly toast them. Pour in the orange juice and 2/4 of the lemon juice, then mix in the honey. Cook everything over moderate heat until the liquid reduces by 2/3 (about 10 minutes). Stir occasionally while cooking.
Thoroughly wash and clean the young onions. Place a larger pan on the stove and heat the oil well. Place the marinated steaks and whole young onions in the pan. Roast the meat and onions for 6 to 7 minutes, turning them several times during cooking.
Serve the roasted steaks on plates, season with salt, and place 2 onions on top of each steak. Add the remaining lemon juice to the sauce we prepared and mix well. Pour the sauce over the meat and onions, and serve everything with rice.