1kg (2lb) piece rump steak, about 3cm (1.5
inches) thick
1 cup (250ml / 8 fl oz) dry red wine
1 tsp finely grated orange rind
1/2 cup (125ml / 4 fl oz) orange juice
4 spring onions, sliced
1/3 cup (80ml / 2.75 fl oz) olive oil
1 tbsp balsamic vinegar
2 cloves garlic, crushed
1 tbsp olive oil, extra |
Method :
Trim the
steak of excess fat. Place the wine, orange rind and juice, spring
onion, oil, vinegar and garlic in a large shallow glass or ceramic dish,
and mix to combine. Season with salt and pepper. Add the steak and toss
to coat. Cover and refrigerate for 8 hours, turning occasionally.
Preheat the grill, chargrill pan or the barbecue. Drain the meat well
and pat dry with paper towels. Brush lightly with the extra oil and cook
over high heat for about 10 minutes each side. Transfer to a warm plate,
cover with foil and set aside for 3-4 minutes before carving across the
grain into thin slices. Serve immediately with creamy mashed potato or
parsnip.
Serves 4-6
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