Bbq Rump Steak Recipes

RUMP STEAK

Steps:

• Take the steaks out of the fridge 30 mins before cooking them. Pat them dry and season.
• Heat a non-stick heavy-based frying pan over a very high heat. Drizzle in the oil, then add the butter, garlic and steaks, nestling the herbs around them. With a pair of tongs, turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done. If your steak has a thick layer of fat running down the side, hold the steak on its side with a pair of tongs and push the fat into the pan for 2 mins or until golden brown.
• Transfer the steak to a plate. Cover in foil and leave to rest for 5 mins before serving.

BBQ RUMP STEAK

Steps:

• 1. Marinate steak in above. 2. In a skillet, heat butter and place steak down. Sear steak all around and then leave to cook, basting on either side until a knife pokes through easily. 3. With the remainder marinade, once steak is cooked, in the same skillet with steak juices, heat and allow to thicken. 4. Roll steak in sauce before serving. 5. Pour sauce in a jug and serve steak with a side of fat chips and crumbed mushrooms.

CURTIS STONE'S BBQ RUMP STEAK AND VEGGIES WITH MUSTARD SAUCE

Steps:

• Prepare a barbecue for medium-high heat. To make the mustard steak sauce, in a small saucepan, combine tomato sauce, Worcestershire sauce, sugar, vinegar, butter, combined mustard, Tabasco sauce, garlic, ⅓ cup (80ml) water, ¾ tsp salt and ¼ tsp pepper. Place on the barbecue and cook, stirring occasionally, until hot. Keep warm.
• Coat capsicums, zucchini and onion with 1 tbs oil and sprinkle with salt and pepper. Barbecue veggies, turning, for 8-12 mins or until charred and cooked through (the capsicums will take the longest to cook). Transfer veggies to a bowl and toss with basil and 1 tbs oil.
• Coat the steaks with the remaining 1 tbs oil and sprinkle generously with salt and pepper. Barbecue steaks, rotating as needed, for 2½ mins each side or until a meat thermometer inserted into the centre of the steaks reads 54°C for medium-rare. Rest steaks for 5 mins.
• Thinly slice steaks against grain. Divide steaks and veggies among plates and serve with steak sauce.

WHOLE RUMP BARBECUED

Steps:

• Put meat into a large glass dish. Combine all remaining ingredients.
• Pour over meat, cover with plastic wrap and leave in fridge 24 hours.
• Drain meat and reserve marinade.
• Sear all sides of meat on barbecue, then turn heat down low and cover cook for 2 hours. (This can be done in the oven if necessary).
• Baste with reserved marinade every so often.
• Rest meat 15 minutes before serving.