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 Rate Recipe |
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1 600gm well trimmed rump steak, patted dry
1 teaspoon grape seed oil, rubbed on one side of the steak
3 unpeeled garlic clove
2 red chillies
3 tbsp Extra Virgin Olive oil
1 teaspoon sea- salt
1/3 cup chopped coriander leaves |
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While the barbeque is pre-heating, save some energy and toss garlic and chillies until soft and golden roasted. Remove chilli skin and seeds then add roast garlic pulp, Olive oil, sea-salt and chopped herb. Combine to a thickish paste and your ready to baste.
Cook steak to your liking and baste the side youfve just cooked then repeat. Serve with a peak season tomato and peach salad on a couscous base from NPU.
BBQ tips:
A well preheated barbeque and minimal fat is the go when
producing the perfectly cooked steak. Your first turn is when you see the juices rise.
gAlways baste the side you just cookedh |
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