Today we’re trying out Rump Steak Tagliata on the BBQ.
We start by marinating a large slab of rump steak around 2 inches thick. (Best to do the night before)
The marinade is made up of the following:
- 3 Cloves of garlic roughly chopped
- The juice & zest of 1 lemon
- A handful of chopped fresh rosemary
- 1 tablespoon of fresh cracked black pepper
- 1 tablespoon of good quality sea salt
- 1/3 Cup of Olive Oil
- 1 tablespoon of Red Wine Vinegar
Mix together and marinade the steak for at least 12 hours.
12 hours is definitely the minimum, the longer you leave it the better the flavours will infuse into the meat.
When ready to eat, take the steak out of the fridge before you light the BBQ so that it has time to come to room temperature before you cook it.
When your BBQ is at its hottest and there are no flames visible, ensure the grill is as close to the coals as possible. Remove the steak from the marinade and cook for 2-3 minutes on each side for rare, longer if you prefer your steak medium however be careful not to over cook it as the flavours will be lost the more you cook it.
Leave to rest for approximately 5 minutes before slicing thinly and serving with fresh rocket and parmesan salad.