BBQ Rump Steak with Ginger, Garlic & Soy (serves 4)
2 x 400g Rump Steaks about 1.5cm (serves 4)
Ginger & Soy Marinade:
125 ml light soy sauce (preferably Japanese)
1 tablespoon sesame oil
Half a teaspoon of sugar
2 garlic cloves, roughly chopped
5cm piece of ginger, peeled & finely sliced
From: Olive Magazine
- Stir together the marinade ingredients. Put the pieces of rump steak in a large non-metallic dish and pour over the marinade. Cover and set aside for 1 hour, turning the pieces often. Steak has a better flavour and texture if left to marinate at room temperature for a short time.
- Preheat the barbeque grill to high and brush with a little vegetable oil to grease or cook over direct high heat on a charcoal barbeque. Put the steaks on the grill and cook for 3 minutes on each side. Remove the steaks to a plate, cover lightly with foil and rest for 5 minutes. The steaks will be quite pink in the centre, medium-rare. If you prefer the steaks less pink, cook for 5 minutes each side for medium.
- Cut each steak in half to serve 4