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Back The Front Marinated Rump

See video
 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
Cooking Time:
30 min
Primary Ingredient:
Best Suited for: All Occasions, Christmas

Goes Well With

Ingredients

  • 1
    extra large
    Rump Steak
    800g-1kg, 2-4cm thick
  • 1
    cup(s)
    Extra Virgin Olive Oil
  • 2
    clove(s)
    Garlic
    crushed
  • 2
    piece(s)
    Anchovies
    finely chopped
  • 2
    tbsp
    Fresh Rosemary
    finely chopped
  • 1
    whole
    Lemon
    zest and juice, finely grated
  • 2
    bunch(es)
    Asparagus
    woody ends removed
  • 1
    portion(s)
    Sea Salt
  • 1
    portion(s)
    Black Pepper
    freshly ground

Directions

  • 1 Brush the steak on both sides with a little of the oil and season well with salt and pepper.
  • 2 When you turn the meat, place the asparagus on the char grill and cook until they begin to soften.
  • 3 As the meat is nearly done, place a tablespoon of the oil in a small baking dish and place it on the barbecue.
  • 4 Add the rosemary and the rest of the oil, just warming it through.
  • 5 Add the lemon zest and juice and plenty of sea salt and black pepper.
  • 6 Place the steak and asparagus in the baking dish and loosely cover with foil. Turn the steak after five minutes and leave for another two.
  • 7 Remove the steak and cut into thick slices. Serve with the asparagus, potatoes and the remaining marinade spooned over the meat and asparagus.

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