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Barbecued rump steak seasoned with rosemary



Prep Time


Cook Time



4rump steaks
1 tbpsfresh rosemary leaves
2 tspsea salt flakes
heading Garlic butter (optional)
90 gsoftened butter
small clove garlic, finely crushed


1Brush the steaks lightly with oil. Combine the rosemary leaves and sea salt and some freshly ground pepper, rub over both sides of the steaks. Preheat the barbecue flat-plate or char-grill plate to hot before adding the steaks.
2Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve steaks with a small dollop of garlic butter (if using).
4To make Garlic butter; Combine butter and garlic in a small bowl. Season with freshly ground pepper. Mix with a spatula until smooth.


Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
Heat the barbecue or the pan before you add the steak. The steak should sizzle as it makes contact with the heat.
Turn the steak once only. Let the steak cook on one side until moisture appears, then turn it (otherwise it will be tough).
Learn to test your steaks for doneness. Rare is soft, medium feels springy and well done is very firm.

Recipe suggessions based on what you have in your fridge.

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