What a busy week {2 weeks actually!}… Phew! I’ve been meaning to post this and I honestly thought that I had – well, it turned out I haven’t! Oh well… Here it is – our grilled rump steak that we also entered into a steak cooking competition.
This is a giant rump – matured – rubbed with garlic, olive oil, black pepper and sea salt.

We grilled or braaid {on 250C} the steak for about 3 minutes on each side and again 2 minutes a side {to create your char-marks}, then decreased the heat to 180C and baked it for about 7minutes. We used a big Green Egg but a Webber will do. You just want the outside to sear on a high heat and then because it’s such a thick steak, you need to lower the heat and bake it to get some heat to the centre. Ours was medium rare – perfect!
As it came off the grill, I placed dollops of coriander & chili butter on top and let it melt into the meat. {Simply chop a handful of coriander and 2 red chilies and mix with about 2 tbs of butter.}

Serve with a salad of butter lettuce, sweet basil, rosa tomatoes and olive oil.

Enjoy! X