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–+ servings
A wooden serving platter with sliced rump steak and a grilled potato salad.

Rump Steak with Post Marinade Recipe

Scott Mech Gould
0
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This recipe is provided by Dipper's Backyard BBQ Wars.
Yes, you are reading that title correctly: this cooking method has the meat sit in the marinade after it is cooked during its rest period.
Preparation 15 minutes
Cook 1 hour
Ready in 1 hour 15 minutes
Servings 2 Servings
CourseDinner
InfluenceAustralian
DifficultySeasoned
MethodGrill
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Ingredients

Marinade

  • 1/4 cup extra virgin olive oil
  • 1 bunch fresh thyme
  • 1/4 cup red wine vinegar
  • 2 tablespoons crushed garlic
  • salt, to taste

Rump Steak

  • 2 rump steaks
  • salt and pepper to taste

Equipment

  • white oak

Directions

Marinade

  • In a shallow dish that can fit the cooked steaks flat, combine the olive oil, fresh thyme, red wine vinegar, crushed garlic, and salt. Combine well and set aside until needed.

Rump Steak

  • Prepare a direct fire for hot grilling at 500 degrees F (160 degrees C). When at temperature, add the white oak for a delicate smoke flavor.
  • Trim the rump steak if needed. Lightly salt and pepper on each side.
  • Place the rump steak on the preheated grill and cook, turning regularly, until cooked to your preferred doneness.
  • Remove the rump steak from the grill and place it in the marinade to rest for 10 minutes. If the marinade does not fully cover the steak then flip halfway through this time.
  • Remove the steak from the marinade and slice to serve.