Marinated Amelia Park Beef Rump Steak – Two Ways

Back to the BBQ as the weather warms up. Kate shows you two easy steak marinades to elevate your rump. Served alongside simple, yet delicious, complimentary sides, we have your whole meal sorted. What are you waiting for? Heat up the Barbie..

Product Featured: Amelia Park Rump Steak

I DF I

Marinated Amelia Park Beef Rump Steak - Two Ways

15 mins

2-4

INGREDIENTS

2 Amelia Park rump steaks

olive oil

Marinade of choice (see options below)

Appropriate sides of choice (see options below)

North African with Citrus

Marinade

20ml harissa paste

40ml orange juice and zest (approx one juicy orange)

2 clove garlic, minced

20ml olive oil

1 tsp coriander, ground

½ tsp cinnamon

1 tsp salt (or to taste)

Cous Cous Salad Side

In a large bowl, make the dressing by whisking together:

3 Tbsp olive oil

1 garlic clove, peeled and crushed

½ tsp flaked chilli

¼ tsp sweet paprika

1 Tbsp preserved lemon skin, thinly sliced

2 Tbsp chopped parsley, plus extra to garnish

Miso, Ginger and Honey

Marinade

20ml (1 Tbsp) white miso paste

2 tsp sesame oil

1 tsp garlic clove, minced

2 packed tsp fresh ginger, minced

20ml honey (or to taste) you could add a little more if you like sweeter marinades

20ml soy sauce

Method

To Prepare Steaks

Mix your chosen marinade ingredients to form a smooth paste. Reserve ⅛ cup of marinade for serving.
With the remaining marinade, spoon half over the bottom of a non-reactive container. Add steaks and spread the rest of the marinade over steaks. Cover steaks and set aside to marinate for 30 minutes or overnight in the fridge.
Remove steaks from the refrigerator and bring to room temperature for 15 – 30 minutes before cooking.
Pre-heat BBQ over high heat (if using a lidded BBQ, heat to 200°C with lid down). Once very hot, add steaks.
Cook on one side for 5 minutes before flipping steak and sealing on the other side for 3 minutes with the lid down (or until cooked to your preferred doneness).
Remove from heat and rest, covered lightly in foil, for 10 minutes. The steak will continue cooking a little while resting. Slice steak into 5mm strips across the grain, add to a serving platter alongside your chosen sides and spoon over reserved marinade.

Next, add 2 cups of cooked pearl cous cous to the dressing and toss to coat thoroughly.

Finally, place dressed cous cous on a platter, top with sliced grilled red peppers, a handful of coriander and parsley and toasted sunflower seeds. Serve alongside sliced Amelia Park rump steak with a spoonful of reserved marinade.

BBQ Asian Greens

We like to use bok choy or gai lan in this recipe. Halve asian greens lengthways and toss in a little sesame oil and soy sauce. Add to a hot BBQ plate once the steak has finished cooking. Toss until wilted (1- 2 minutes). Serve alongside seamed white rice and sliced Amelia Park rump steak with a drizzle of reserved marinade.

COOKS NOTES

If you are thinking about using internal meat temperature as a way of perfecting your ultimate steak, see the table below as a guide to when to remove your steak from the heat, and what temperature to look for once it has completed resting.

Rare

2 Amelia Park rump steaks

olive oil

Marinade of choice (see options below)

Appropriate sides of choice (see options below)

North African with Citrus

Marinade

20ml harissa paste

40ml orange juice and zest (approx one juicy orange)

2 clove garlic, minced

20ml olive oil

1 tsp coriander, ground

½ tsp cinnamon

1 tsp salt (or to taste)

Cous Cous Salad Side

In a large bowl, make the dressing by whisking together:

3 Tbsp olive oil

1 garlic clove, peeled and crushed

½ tsp flaked chilli

¼ tsp sweet paprika

1 Tbsp preserved lemon skin, thinly sliced

2 Tbsp chopped parsley, plus extra to garnish

Miso, Ginger and Honey

Marinade

20ml (1 Tbsp) white miso paste

2 tsp sesame oil

1 tsp garlic clove, minced

2 packed tsp fresh ginger, minced

20ml honey (or to taste) you could add a little more if you like sweeter marinades

20ml soy sauce

To Prepare Steaks

Mix your chosen marinade ingredients to form a smooth paste. Reserve ⅛ cup of marinade for serving.
With the remaining marinade, spoon half over the bottom of a non-reactive container. Add steaks and spread the rest of the marinade over steaks. Cover steaks and set aside to marinate for 30 minutes or overnight in the fridge.
Remove steaks from the refrigerator and bring to room temperature for 15 – 30 minutes before cooking.
Pre-heat BBQ over high heat (if using a lidded BBQ, heat to 200°C with lid down). Once very hot, add steaks.
Cook on one side for 5 minutes before flipping steak and sealing on the other side for 3 minutes with the lid down (or until cooked to your preferred doneness).
Remove from heat and rest, covered lightly in foil, for 10 minutes. The steak will continue cooking a little while resting. Slice steak into 5mm strips across the grain, add to a serving platter alongside your chosen sides and spoon over reserved marinade.

Next, add 2 cups of cooked pearl cous cous to the dressing and toss to coat thoroughly.

Finally, place dressed cous cous on a platter, top with sliced grilled red peppers, a handful of coriander and parsley and toasted sunflower seeds. Serve alongside sliced Amelia Park rump steak with a spoonful of reserved marinade.

BBQ Asian Greens

We like to use bok choy or gai lan in this recipe. Halve asian greens lengthways and toss in a little sesame oil and soy sauce. Add to a hot BBQ plate once the steak has finished cooking. Toss until wilted (1- 2 minutes). Serve alongside seamed white rice and sliced Amelia Park rump steak with a drizzle of reserved marinade.

COOKS NOTES

If you are thinking about using internal meat temperature as a way of perfecting your ultimate steak, see the table below as a guide to when to remove your steak from the heat, and what temperature to look for once it has completed resting.

Rare