Ingredients (servers 2-4):

500g beef rump steak (cut into 2-4 thick slices)
2 tablespoons cooking oil or margarine
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic paste (or 2 cloves, minced)
1 teaspoon beef masala or curry powder
1 tablespoon soy sauce or Worcestershire sauce
1 teaspoon lemon juice (optional, to tenderize)
1 tablespoon chopped fresh dhania (coriander)

Instructions:

Marinate the steak (optional but recommended):

Mix the rump steak with oil, salt, pepper, garlic, beef masala, soy sauce, and lemon juice. Let it rest for 30 minutes or more for better flavor.

Heat your pan or grill:

Use a heavy skillet, grill pan, or charcoal jiko. Heat until hot.

Cook the steak:

Add a little oil if needed.
Place the steaks in the pan and sear for 4-5 minutes per side, depending on thickness and how well done you want it.
For medium, aim for a light pink center; for well-done, cook longer.

Rest the meat:

Remove from the pan and let it rest for 5 minutes before slicing. This helps keep it juicy.

Garnish:

Sprinkle with chopped dhania.

Serve with:

Ugali and sukuma wiki
Fried rice and cabbage
Chips and kachumbari
Chapati and avocado