Seasoned-up Pepper Steak
Once you know how to barbecue steak it’s a real treat that’s hard to beat. This recipe uses a big bit of rump that you then cut into slices. If some people like it rare, you can cut slices off for them and cook the rest longer for those who like it more well-done.
- 2 tbsp allspice berries
- 2 tbsp black peppercorns
- 850g piece of rump steak, cut crossways, 3cm thick
- Olive oil for brushing
- 1/2 tsp salt
- To serve:
- Buttered rolls (optional)
Put the allspice berries and peppercorns into a mortar or spice grinder and pound or grind to a medium-fine rub.
Brush the steak with oil and press the rub into both sides of the meat. Chill for 2–6 hours so the meat can absorb the flavours, and take out of the fridge 30 minutes before your barbecue. Just before cooking, sprinkle both sides with salt.
Barbecue over a high heat for 4–5 minutes or so on each side, until the outside is brown and the inside pink and juicy. Cook for longer for those who like it well-done. Hold the steak on its side with tongs to crisp-up the fat.
Move the steak to a cooler part of the barbecue, or another warm place, to rest for 10 minutes.
Cut the meat open slightly to see if it’s done to your liking. If it’s too rare, return it to the hot part of the barbecue until it’s right. Cut the steak into 1–2cm angled slices and serve in buttered rolls, if you like, with salad.