The Saffron Girl » A Paleo-Primal food & travel blog from Spain

Balsamic Pepper Rumb Steak

These steaks are delicious and juicy, and are perfect for any occasion, on the stovetop or BBQ. Prepare the night before for extra succulent results or the morning of using the steaks.

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There’s no need to add any grease in the pan when cooking, simply pour the marinade over the steaks and cook to your liking.

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Balsamic Pepper Rumb Steak
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Serves 2.
Ingredients
  • 2 rump steaks (or beef cut of choice), rinsed
  • For the marinade:
  • 4-5 cloves garlic
  • 2 teaspoons whole, black peppercorns
  • 1 teaspoon coarse sea salt
  • 1 teaspoon ground rosemary
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
Instructions
  1. You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
  2. For the marinade:
  3. In a mortar and pestle, grind the garlic.
  4. Add the peppercorns and crack.
  5. Add the rosemary and sea salt and grind to mix well.
  6. Add the olive oil and balsamic vinegar and mix well.
  7. Pour the marinade into a plastic bag or sealable container.
  8. Place the rinsed rump steaks in the marinade and seal the bag/container.
  9. Allow to marinade either overnight or at least 4-5 hours before using.
  10. Cook the rump steaks with all the sauce on the stovetop or BBQ until your liking.

 

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