Criss-cross rump steak
Guacamole is perfect on the side.
Steak and marinade
|750 g||Beef rump steaks, about 2.5cm thick|
|½ cup||Soy sauce, thick|
|2 Tbsp||Tomato sauce|
|2 Tbsp||Balsamic vinegar|
|2 Tbsp||Olive oil|
|3 cloves||Garlic, crushed|
|1 Tbsp||Thyme, finely chopped|
|1 Tbsp||Sage, finely chopped|
|1 Tbsp||Rosemary, finely chopped|
|1 tsp||Smoked paprika|
- Using a sharp knife, cut 2cm lines about 5mm deep across the steak on the diagonal. Turn the steak around and repeat to make a diamond pattern. Repeat on the other side. Place in a strong plastic bag.
- Combine all the marinade ingredients and add to the bag. Move the meat around so it is well coated. Seal and marinate for 2 hours at room temperature or for up to 8 hours in the refrigerator.
- Remove the meat and pat dry. Sprinkle both sides with the paprika and black pepper to taste.
- Grill for 2 minutes then turn the meat over and grill for another 2 minutes or until medium rare. Remove to a warm platter. Cover and rest for 3-4 minutes before slicing in strips to serve.
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