Char-grilled marinated rump steak

Serves: 4
Preparation time: 14 hours (includes marinating time)
Difficulty: easy

Ingredients

4 rump steaks
extra olive oil for cooking

for marinade
2/3 cup Worcestershire sauce
2/3 cup red wine
1/4 cup Olive Oil
2 tsp Dijon mustard
2 sprigs rosemary, leaves picked
2 cloves of garlic, crushed

Method

Place the steaks in a large, clean ziplock bag. Ensure there is enough room left for the steaks to move around a little.
Combine the marinade ingredients in a bowl then tip into the bag with the steaks and seal tightly, making sure you have squeezed out any air first.
Rub the marinade gently into the steaks, turning and shaking the bag to ensure all the steaks are fully covered.
Marinate the steaks in the fridge for a minimum of 4 hours to overnight. Remove from fridge 1 – 1.5 hours before you are ready to cook and bring to room temperature in the bag.
Preheat the barbecue char-grill plate to hot.
Remove the steaks from the bag and pat dry with kitchen paper. Brush lightly with olive oil on each side.
Place the steaks on the hot BBQ and cook for approximately 5 minutes on each side, turning only once. Test the steaks with tongs – medium done steaks should feel springy.
Remove steaks from heat and rest for 10 minutes before serving.