- 750g slice rump steak, about 3-4cm thick
- 3 shallot, very finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 tbsp red wine vinegar
- 2 tbsp olive oil, or rosemary, or basil oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Put the steak in a shallow dish and sprinkle with the shallots, vinegar, oil, sea salt and ground black pepper. Rub over the meat with your hands. Leave for at least a hour, or overnight in the fridge.
Heat a griddle pan or barbecue. Cook the steaks for 3-4 mins on each side until well browned. Transfer to a board, cover with foil and rest for 5 mins.
Serve thinly sliced with new potatoes and salad, or in tortillas, with lettuce, avocado and soured cream.
Make it with lamb
The marinade is also good with lamb leg steaks (one per serving).