Criss-cross rump steak

Name: Criss-cross rump steak
Yield: 5
Ingredients: 750 g Beef rump steaks, about 2.5cm thick (Main); ½ cup Soy sauce, thick; 2 Tbsp Tomato sauce; 2 Tbsp Balsamic vinegar; 2 Tbsp Olive oil; 3 cloves Garlic, crushed; 1 Tbsp Thyme, finely chopped; 1 Tbsp Sage, finely chopped; 1 Tbsp Rosemary, finely chopped; 1 tsp Smoked paprika

for 5 people

Jan Bilton

Food writer and cookbook author.

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Guacamole is perfect on the side.

Steak and marinade

750 g	Beef rump steaks, about 2.5cm thick (Main)
½ cup	Soy sauce, thick
2 Tbsp	Tomato sauce
2 Tbsp	Balsamic vinegar
2 Tbsp	Olive oil
3 cloves	Garlic, crushed
1 Tbsp	Thyme, finely chopped
1 Tbsp	Sage, finely chopped
1 Tbsp	Rosemary, finely chopped

Topping

1 tsp

Smoked paprika

Directions

Using a sharp knife, cut 2cm lines about 5mm deep across the steak on the diagonal. Turn the steak around and repeat to make a diamond pattern. Repeat on the other side. Place in a strong plastic bag.
Combine all the marinade ingredients and add to the bag. Move the meat around so it is well coated. Seal and marinate for 2 hours at room temperature or for up to 8 hours in the refrigerator.
Remove the meat and pat dry. Sprinkle both sides with the paprika and black pepper to taste.
Grill for 2 minutes then turn the meat over and grill for another 2 minutes or until medium rare. Remove to a warm platter. Cover and rest for 3-4 minutes before slicing in strips to serve.