Balsamic Pepper Rump Steak

Source: thesaffrongirl.com
Course: Dinner
Preperation time: 12h
Cooking Time: 10min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
4 Fresh Garlic Clove 0 0 2 2 0 0 9 9
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/4 cup Extra Virgin Olive Oil 0 0 0 0 27 27 239 239
1 Teaspoon Ground Rosemary 0 0 0 0 0 0 0 0
2 Medium(s) Steaks 54 54 0 0 12 12 342 342
1/4 cup Balsamic Vinegar 0 0 5 5 0 0 28 28
2 Teaspoon(s) Whole Peppercorns 0 0 1 1 0 0 6 6
Total: Approximate Nutrition Info, Per Serving: 55 9 39 624
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Instructions

  1. You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
  2. For the marinade:
  3. In a mortar and pestle, grind the garlic.
  4. Add the peppercorns and crack.
  5. Add the rosemary and sea salt and grind to mix well.
  6. Add the olive oil and balsamic vinegar and mix well.
  7. Pour the marinade into a plastic bag or sealable container.
  8. Place the rinsed rump steaks in the marinade and seal the bag/container.
  9. Allow to marinade either overnight or at least 4-5 hours before using.
  10. Cook the rump steaks with all the sauce on the stovetop or BBQ until your liking.
Visit thesaffrongirl.com for the full instructions.

Notes


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