Ramsteak with soy sauce topping

For all those rump steak lovers, which include me and my family, here is a recipe with soy sauce, ginger and other delicacies that give it a truly exceptional taste.

Preparation steps

Sprinkle the rump steak with a little olive oil, put it in a nylon bag and lightly beat it with a pestle over the bag so as not to damage the structure of the meat. Leave in the fridge overnight, and maybe a few more days. If you don't have that much time, do the same and leave it at room temperature for a few hours.
For the soy sauce topping, grate a clove of garlic, ginger root, hot pepper in a bowl and add soy sauce, olive oil, salt, pepper and lemon juice.
Boil the chard briefly.
Bake the rump steak at room temperature on a hot grill or Teflon pan (rump steak 2-3 cm thick) for about 2 minutes on one side and 2 minutes on the other side and let it stand for a few minutes to stay juicy inside. This is true for a medium-baked rump steak.
Place the drained boiled vegetables on a large serving plate, cut obliquely into pieces over the rump steak and pour the prepared topping with soy sauce over it.

Serving

Serve warm immediately. Don't worry it's not hot even though it has hot peppers, it just gives it a taste.

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